Chicken & Noodles

8-oz. pkg. medium egg noodles, cooked
3 10-3/4 oz. cans cream of chicken soup
16 oz. can chicken broth
6-1/2 oz. can chicken

Combine ingredients in a large saucepan; heat until hot and mixture reaches desired consistency. Makes 4 to 6 servings.


Note: There are endless possibilities with Chicken & Noodles! Add whatever veggies are handy or sprinkle with cheese for a twist!

Chile-Cheese 'Taters

32-oz. pkg. frozen seasoned potato wedges
1/2 c. butter, sliced
1 onion, chopped
4-1/2 oz. can chopped green chiles, diced
12-oz. pkg. shredded mozzarella and Cheddar cheese blend
10-3/4 oz. can cream of chicken soup
1-1/2 c. sour cream

Arrange a layer of potato wedges in the bottom of a greased 13"x9" baking pan; dot with butter. Combine remaining ingredients; spread over potato wedges. Bake at 350 degrees for 45-60 minutes. Serves 4-6.

Cheese Enchiladas

Mary, here is the recipe you requested . . . (Yummy & easy - that's why I like it!)

1 pkg. Tortillas
Grated Cheese (about 1/4 cup per tortilla)
Chopped Onion (desired amount)
1 Can Enchilada Sauce (Rosarita is yummy - maybe a big can)
1 Envelope Brown Gravy Mix


Make gravy as described on envelope. Add can of enchilada sauce. Pour a small amount of combined gravy/sauce mix in bottom of glass baking pan. Set the rest aside. Fill tortillas with cheese and onion and roll up. Place tortillas seam side down in 9 x 13 pan. Cover with remaining sauce. Sprinkle a small amount of cheese on top. Bake at 350* until cheese inside tortillas is melted and sauce is bubbly. Top with sour cream and lettuce. Optional: add cooked chicken, London broil, or other meat cooked in salt and pepper.

Sorry this recipe is a little vague - I called Heidi to see what size of can of enchilada sauce, and she didn't remember. It is flexible, though, depending on how much sauce you like on stuff!

Beef Taco Skillet

1 lb. ground beef
1/2 cup water
1 can (10 3/4 oz.) Campbell's Tomato Soup
6 flour tortillas (6"), cut into 1" pieces
1/2 cup salsa
1/2 cup shredded Cheddar cheese

1. Cook beef in 10" skillet until well browned, stirring to beak up meat. Pour off fat.
2. Stir in soup, salsa, water and tortillas. Heat to a boil. Reduce heat to low and cook for 5 minutes. Stir. Top with cheese. Makes 4 servings

Shaved Ham and BBQ Sandwiches

Tonight I had an almost empty fridge and pantry and was desperate for an easy dinner. I stumbled upon this little wonder on kraftfoods.com and was pleasantly surprised. Aaron and I loved it. Enjoy!

Shaved Ham and BBQ Sandwiches
12 slices Shaved Ham
1/4 cup Barbecue Sauce
2 Tbsp. chopped onions
2 hamburger buns, split

TOSS ham with barbecue sauce and onions in microwaveable bowl.

MICROWAVE on HIGH 45 sec. or until heated through; stir.

FILL buns with ham mixture.

***I toasted the buns and added some melted swiss cheese. Then we dipped the sandwiches in the leftover sauce.