Chicken Casserole (Fusayo Sakasegawa Scannell)

5 pounds chicken thighs
Mix together:
1 can cream of mushroom soup and 1 can cream of chicken soup
2 boxes Stove Top stuffing
1 can sliced mushrooms

Boil chicken thighs in 3 to 4 cups water with some garlic.  Shred the meat and leave aside.  Save the liquid broth.  Prepare 2 boxes Stove Top according to directions.  Layer in casserole pan as follows:
1/2 chicken
Stove Top and a can of mushrooms
1/2 soup mixture
REPEAT.
Pour over all of this 2 C chicken broth.

Chicken Spaghetti (Florence Vacker)

1 large chicken, cooked
1/4 pound butter
2 boxes long spaghetti
1 onion, cut fine
1 can small peas, drained
1 #2 can tomatoes, drained
1 can mushrooms
3 C chicken stock
Seasonings:  garlic, pepper, paprika

Bone chicken.  Cook spaghetti.  Rinse and chill.  Saute onion in butter.  Add chicken, tomatoes, peas, mushrooms, and stock.  Cook 10 minutes.  Add spaghetti and cook 5 minutes.  Good when reheated.

Cheese Dip
1 pound Velveeta
1 onion
3 or 4 small jalapeno (or other) peppers, chopped
1/2 small can tomatoes
1/8 pound butter
Cook onions in butter.  Add cheese and tomatoes.  Add peppers.  Melt.

Note:  this is good as a sauce for above spaghetti but may be also be used as a regular dip.

Chicken Enchiladas (from cookbook: Popo's Kitchen)

Bake:  350 degrees
Time:  30 minutes
Makes: Two 9x13 pans

5 pounds chicken thighs
Two 8-oz cream cheese
1 bottle Avoset whipping cream (8 ounce)
1 onion, chopped fine
2 pkgs flour tortillas
2 blocks grated Monterey Jack cheese
4 cans green enchilada sauce

Mix softened cream cheese with the cream.  Add onions and chicken.  Place generous amount of filling into each tortilla and roll up enchilada style.  Place seam side down in greased 9" x 13" baking pans.  Recipe fills 2 pans.  May be frozen at this point.
When ready to serve, pour sauce over each pan.  Grate 1 block of Monterey Jack cheese over enchiladas and bake at 350 deg. for 30 minutes or at 400 deg. for 30 - 40 minutes if frozen.

Chicken Sopa (Karen Knezek)

2 chickens
1 medium onion, chopped
3 jalapenos, chopped
1 can evaporated milk
3 stalks celery, chopped
2 cans cream of mushroom soup
5 ounce chicken broth (optional)
1 pound Velveeta cheese, grated
buttered tortillas

Cook chicken, debone.  Reserve broth.  Saute onion and celery in butter.  Add jalapenos, soup, milk and broth; cook till smooth.  Line baking dish with tortillas, layer with chicken, cheese and sauce, ending with sauce.  Bake at 350 deg for 30 - 45 minutes.

You can substitute cream of celery or chicken soups.  The 3 jalapenos if mildly hot.

Broccoli Casserole (Francine Knezek)

1 can cream of mushroom soup
1 cup cooked rice
1/2 pound Velveeta cheese
1 box (10 ounce) broccoli
1 medium onion, chopped

Saute onion in margarine.  Add all other ingredients.  Mix and heat well.
Can be done in a large skillet or mixed and baked in an oven 350 deg. for about 20 - 30 minutes.

Canned Corned Beef Stew (first recipe I ever made!)

1 can corned beef
2 T butter
1 round onion (slice big)
2 stalks celery (dice)
2 potatoes (diced)
1 teaspoon salt
Piece of garlic
1 box frozen vegetables
1 T flour
1 can tomato sauce
2 cups water

Melt butter, saute garlic, onion, potatoes; then add corned beef, flour, tomato sauce, celery, pepper, salt and water and mix well.  Put in frozen veggies and cook for about 30 minutes.

Beef Nacho Casserole (Yummy!)

1 pound ground beef
1 jar (12 ounces) chunky salsa
1 cup corn, drained
3/4 cup Miracle Whip
1 T chili powder
2 cups crushed tortilla chips, divided
2 cup (8 ounces) shredded Colby/Monterey Jack cheese, divided

Heat over to 350 deg F.  Brown meat, drain.  Stir in salsa, corn, Miracle Whip, and chili powder.  Layer 1/2 each of the meat mixture, chips and cheese in 2-quart casserole.  Repeat layers.  Bake 20 minutes or until thoroughly heated.  Top with shredded lettuce and chopped tomato, if desired.