Sharon Raasch, Imperial, Neb.
3 oz. Uncooked Spaghetti, broken into pieces
1/2 c. Process Cheese Sauce, warmed
1/4 c. 2% Milk
1-1/2 c. Frozen Chopped Broccoli, thawed
3/4 c. Cooked Turkey, cubed
1/3 c. Canned Mushroom Stems and Pieces, drained
1 Tbsp. Pimentos, chopped
1/4 t. Onion Powder
1/8 t. Poultry Seasoning
Cook spaghetti according to directions. In a small bowl, whisk cheese sauce and milk. Add the broccoli, turkey, mushrooms, pimentos, onion powder and poultry seasoning. Drain pasta and add to broccoli mixture. Transfer to a 1-quart baking dish coated with spray oil. Cover and bake at 350 degrees for 25 to 30 minutes or until heated through. Makes 3 servings.
Chicken Tortilla Bake
Cassidy Robinson, Mustang, Okla.
2 (10-3/4 oz) cans Cream of Chicken
1 (10 oz) can Diced Tomatoes and Green Chiles
12 (6-inch) Tortillas
3 c. Chicken, cooked
1 c. Mexican Cheese Blend, shredded
Preheat oven to 350 degrees. Combine the 3 cans and mix them up and set aside. Chop up the tortillas into bit-sized pieces. Layer 1/3 of the tortillas onto the bottom of a 3-quart pan. Place half of the chicken on top of the tortillas. Then spoon 1/2 of the soup mixture on top of the chicken. Repeat layers and top with the rest of the tortilla strips. Cover and bake for 40 minutes. Top with cheese and bake an additional 5 minutes until the cheese melts.
Day After Divan
Chris Bryant, Johnson City, Tenn.
1 (10 oz) pkg. Frozen Broccoli or Asparagus Spears, cooked and drained
4 large slices Turkey or Chicken
1 (10-1/2 oz) Cream of Chicken or Celery Soup
1/3 c. Milk
1/2 c. Cheddar Cheese, shredded
Arrange broccoli in a shallow baking dish. Top with turkey slices. Blend soup and milk and pour over turkey. Sprinkle with cheese. Bake in a 450 degree oven until sauce is slightly brown, about 15 to 20 minutes.