Mom's Corn Casserole

• 
  
• 
  
• 1 - 1lb can cream style corn
• 1 cup dry bread crumbs
• 1 cup of canned milk (Carnation evaporated milk)
• sharp cheese
• bacon

In a bowl mix corn, bread crumbs and milk. Place in a baking dish. Cut cheese and bacon into squares and place on top of corn mixture in a checker board pattern. Bake 325 degrees for a glass dish 1 hour and 15 minutes. 350 degrees for metal baking dish.

Chicken Divan

Mom found this recipe in the Catholic Women's Guild cookbook, Rota Spain 1973 - submitted by Mary Ellen Heibel - it has been a family favorite ever since! 

1 large bunch broccoli, OR 2 packages frozen broccoli ( use fresh okay?! - you will thank me later)

6 whole chicken breasts, cooked, deboned, cubed (this recipe was created back in 1973 when chicken breasts weren't hopped up on things to make them larger! You only need about 2 or 3 present day chicken breasts)

2 cans cream of chicken soup

3/4 cup mayonnaise

1/2 tsp curry powder

1/2 tsp lemon juice

1 1/2 cup cheddar cheese, grated

2 Tbl butter, melted

1 1/2 cup bread crumbs

Steam broccoli for 10 minutes. Place broccoli in a greased 9x13 inch baking dish. Place cooked cubed chicken on top of broccoli.

Mix soup, mayonnaise, curry powder and lemon juice and place over the chicken. Sprinkle with grated cheese.

Mix melted butter and bread crumbs in a small bowl. Place this over the cheese. Bake at 350 degrees for 30 minutes, or until cheese is melted and casserole is bubbly.

You can put cooked white rice on the bottom of the pan before adding the broccoli, but we usually serve white rice on the side. Trust me - you need cooked white rice as a side, because the sauce goes very well with it.

Gourmet Chicken - Crock pot

• 4-8 boneless chicken breasts
• 1 small jar Armour dry beef (chipped beef)
• 1 strip of bacon per chicken breast
• 1 pint sour cream
• 1 can cream of chicken soup

Wrap each chicken breast with a strip of bacon. Place dry beef in the bottom of a crockpot. Place chicken on top of beef. Combine sour cream and soup, then spread of top of chicken breasts. Cook on LOW heat for 8-10 hours OR HIGH heat for 5-6 hours.

OR: Place dry beef in bottom of 9x13 inch baking pan in a single layer. Put chicken on top of beef. Combine sour cream and soup then spread on top of chicken breasts. Bake, uncovered 300 degrees for 2 hours.

Chicken and Dumpling Casserole

• 1/2 cup chopped onion
• 1/2 cup chopped celery
• 2 garlic cloves, minced
• 1/4 cup butter, or margarine
• 1/2 cup all purpose flour
• 2 tsp sugar
• 1 tsp salt
• 1 tsp dried basil
• 1/2 tsp pepper
• 4 cups chicken broth
• 1 -10 oz pkg frozen green peas
• 4 cups cubed cooked chicken

DUMPLINGS

• 2 cups bisquick mix
• 2 tsp dried basil
• 2/3 cup milk

In large saucepan, saute onion, celery and garlic in butter until tender. Add flour, sugar, salt, basil, pepper and broth; bring to a boil. Cook and stir 1 minute; reduce heat. Add peas and cook for 5 minutes, stirring constantly. Stir in chicken. Pour into a greased 13x9 inch baking dish. For dumplings, combine bisquick mix and basil in a bowl. Stir in milk with a fork until moistened. Drop by tablespoonfuls onto casserole. (12 dumplings) Bake, uncovered, at 350 for 30 minutes. Cover and bake 10 minutes more, or until dumplings are done. 6-8 servings.