Chicken and Noodle Casserole

2 boneless chicken breast halves, cooked and cubed
1 (16 ounce) package wide egg noodles
1 (15 ounce) can mixed vegetables
1 cup frozen broccoli
1 (10.75 ounce) can condensed cream of potato soup
1 (10.75 ounce) can condensed cream of broccoli soup
1/4 teaspoon dried thyme
1 teaspoon salt
1 teaspoon ground black pepper
1/2 cup milk
2 cups shredded Colby cheese

Cook noodles according to package directions. Drain.
In a 2 quart saucepan, mix cooked chicken, cream of potato soup, cream of broccoli soup, milk, mixed vegetables, broccoli, salt, pepper, and thyme. Cook over medium heat until broccoli is cooked. Mix with egg noodles. Spread into a greased 9 x 13 inch pan. Cover.

Bake at 350 degrees F (175 degrees C) for 20 minutes. Cover with Colby cheese, and bake uncovered for an additional 15 minutes.

Mexican Chicken Casserole

1 package Jiffy cornbread mix·
4-5 large chicken breasts
2 bay leaves
1/4 cup butter
1 can cream of chicken soup
1 can peeled, diced green chilies
1/4 cup diced onion
1 lb. shredded cheddar cheese (approx.)

Stew chicken with bay leaves and a little extra onion for 1 - 2 hours.
Bone and dice chicken. Reserve 1/2 cup chicken broth. Discard bay leaves. Sauté onion in butter. Add chilies, soup and the 1/2cup broth. Mix well. Bake cornbread according to directions on package. Don’t let cornbread get very brown. Combine chicken and soup/broth mixture. Pour onto top of baked cornbread. Put cheese on top - enough to cover it well.

Bake uncovered 30 minutes at 325 degrees. If frozen, allow extra time to bake.

Mexican Casserole

12 oz. Corn tortilla chips
1 to 1 ½ lb.meat
small onion
½ lb. cheddar cheese
½ jar of picante sauce (10 oz. of medium jar)
1 can ranch style beans
1 can cream of chicken soup
8 oz. can tomato sauce

Spray 9x13 pan. Layer pan with chips. Brown meat and add onions to sauté. Pour meat and onion over chips. Pour ranch style beans over meat. Combined picante sauce and cream of chicken. Pour over beans. Top with cheese. Cover and bake 1 hour @ 350*.

Chicken Fettuccine Casserole

4 boneless, skinless chicken breastsvegetable oil1 package fettucine pasta, cooked al dente, drained, and 1 tbsp butter or oil stirred into it4 cups alfredo sauce or 2 jars of sauce1 cup fresh grated parmesan cheese1 cup Italian seasoned bread crumbs

Optional: For a little color to the casserole, add in 3 cups fresh baby spinach leaves sauted in butter/garlic OR 1 small package frozen chopped spinach prepared and well drained OR 1 small package frozen peas thawed OR 1 small package frozen peas and carrots thawed.

Cook and dice chicken. Stir together chicken, pasta, sauce, and any optional ingredients you are using. It will be more “saucy” than if you serving pasta with the sauce on top. Put in large ziplock baggie. In smaller baggie, put grated cheese and breadcrumbs. Freeze.

To cook, grease a 9/13 pan. Defrost casserole mix. I usually do this in the microwave. Spread out into pan and cover with foil. Bake at 350 for about 40 minutes. Remove foil and top with cheese/breadcrumbs. Bake an additional 5 minutes.