Servings 4-6

INGREDIENTS:

1 cup mayonnaise (such as Hellman’s mayonnaise, do not use light or fat-free)

1 teaspoon garlic powder

1/2 teaspoon fresh ground black pepper, or to taste

1/2 teaspoon cayenne pepper, optional or adjust to taste

3 cups chopped cooked chicken

1-1/2 cups small cooked pasta

1/2 to 3/4 cup shredded cheddar cheese

1 (2 ounce) jar diced pimientos, drained

1/4 cup finely chopped onion

1 celery rib, finely diced

1-1/4 cups salted cashew halves, divided

seasoned salt or white salt, to taste

Test Kitchen Notes; fresh sauteed mushrooms can be replaced for the canned, two 8-inch baking pans may be used in place of the 13 x 9-inch

Servings 8

INGREDIENTS:

1  (16 ounce) package uncooked thin spaghetti

1/2 cup melted butter

1  (10-3/4 ounce) can condensed cream of mushroom soup, undiluted

1  (10-3/4 ounce) can condensed cream of chicken soup, undiluted

1  (10-3/4 ounce) can condensed cream of celery soup, undiluted

1-1/2 teaspoons garlic powder (garlic lovers can use more)

1  (8 ounce) container sour cream

1/2  cup fresh grated Parmesan cheese (more to sprinkle on top)

1/4 teaspoon cayenne pepper, or adjust to taste

1 teaspoon fresh ground black pepper

1 teaspoon seasoned salt

1 (6 ounce) jar sliced mushrooms, well drained (hand squeeze out any excess moisture)

4 cups cooked chopped chicken breast

1 small onion, finely chopped

1-1/2 cups shredded cheddar cheese (or use as much as you like)

INSTRUCTIONS:———————————-

Preheat oven to 350 degrees F.

Grease a 13 x 9-inch baking dish.

Cook spaghetti until almost al dente (leave the pasta slightly undercooked as it will cook and soften more in the oven) drain, rinse under cool water, drain very well again then transfer to a bowl, then toss with 1/2 cup melted butter.

In a large bowl whisk all the condensed soups with garlic powder, sour cream, Parmesan cheese, cayenne, black pepper and seasoned salt until smooth and well combined.

Stir in the mushrooms, chicken, chopped onion and cooked vermicelli, and toss well (since there is a large amount I use my hands for mixing).

Season with more salt if desired.

Spoon the mixture into the baking dish.

Sprinkle with more Parmesan cheese (use as much as you like).

Cover with foil and bake 45 minutes.

Uncover sprinkle the top with cheese and continue baking until thebubbly bubbly.

Test Kitchen Notes; you may use smaller tortillas and stuff with less filling,I have even made this using leftover cooked turkey, and increasing the amount of green chilies won’t hurt!

Yield 4 large enchiladas

INGREDIENTS:

4 (10-inch) flour tortillas (use the large tortillas)

1-1/2 cups shredded cheddar cheese

FILLING:

1 (8-ounce) package cream cheese, very soft

2 tablespoons milk

2 green onions, chopped

1 teaspoon garlic powder

2 teaspoons ground cumin

1 teaspoon seasoned salt

1/2 teaspoon fresh ground black pepper

1/2 teaspoon cayenne pepper (or adjust to heat level we like really spicy so I use lots!)

4 chicken breasts, cooked and cubed (or half a large cooked turkey breast)

SAUCE:

1 (10-3/4 ounce) condensed cream of chicken soup, undiluted

1 cup sour cream

1/2 cup milk or light cream

1-1/2  teaspoons cumin

1 teaspoon seasoned salt, or to taste

1/2 teaspoon fresh ground black pepper, or to taste

1 (4 ounce) can green chilies, divided

1-1/2 cups shredded cheddar cheese

4 green onions, chopped

INSTRUCTIONS:——————————

Preheat oven to 350 degrees F.

Grease a 13 x 9-inch baking pan.

For the sauce; in a medium bowl combine the condensed soup with sour cream, 1/2 cup milk, 1-1/2 teaspoons cumin, 1 teaspoon seasoned salt, black pepper and 3/4 of the can of the green chilies; whisk until smooth and well combined, then mix in 1-1/2 cups shredded cheddar cheese (remove a heaping 1/2 cup to add to the chicken mixture).

For the filling mixture; in another bowl mix soft cream cheese with 2 tablespoons of milk until smooth.

Add in green onions,  1 teaspoon garlic powder, 2 teaspoons ground cumin, 1 teaspoon seasoned salt, 1/2 teaspoon black pepper (or to taste) 1/2 teaspoon cayenne and the remaining green chilies from the can; mix until well combined, then mix in the cooked chicken and reserved 1/2 cup of the sauce mixture (season with more salt and pepper is needed).

Divide the mixture down the center of each tortilla.

Roll up and place seam-side down in baking dish.

Drizzle the sauce over the top.

Bake for about 34-40 minutes or until just heated through.

Sprinkle 1-1/2 cups of cheddar cheese over the top and return to oven until melted (about 3 minutes).

Sprinkle the top with 4 chopped green onions

I make this using bone in skin-on chicken thighs that I brown firstly in oil about 3 minutes per side, I have made it using the breasts but definately prefer the thighs, just make certain to brown first this will speed up the cooking time so that they are cooked the same time as the rice

Servings 4

INGREDIENTS:

1  (10-3/4 ounce) can condensed cream of chicken soup, undiluted

1-1/3 cups water (for creamy rice use half water and milk)

1/2 teaspoon garlic powder (garlic lovers increase to 1 teaspoon)

1/2 teaspoon fresh ground black pepper, or to taste

1/2 teaspoon onion powder

3/4 cup uncooked long grain rice

1-1/2 cups frozen vegetables, thawed (use vegetables of choice, or can use fresh steamed)

4 boneless skinless chicken breast

1 cup shredded cheddar cheese (can use more)

INSTRUCTIONS:————————————–

Preheat oven to 375 degrees F.

Grease a 2-quart baking dish.

In a bowl combine the condensed soup with water and next 4 spices until smooth and well combined.

Mix in the rice and frozen vegetables.

Transfer to baking dish.

Top with the chicken breasts (they will sink a little but that is fine).

Cover with foil and bake for 45 minutes or until chicken is no longer pink.

Uncover Sprinkle cheese over chicken then allow to melt.

Turn up the heat by adding in cayenne pepper to the soup mixture

Servings 4-6

INGREDIENTS:

1 (10-3/4 ounce) can condensed cream of chicken soup, undiluted

1 cup sour cream

1 teaspoon garlic powder

1/2 teaspoon fresh ground black pepper, or to taste

2 tablespoons taco sauce

1/4 cup chopped green chilies

seasoned salt OR white salt, optional and to taste

4 cups cubed cooked chicken (can use more)

12 slices process American cheese

4 cups crushed tortilla chip (can use more)

INSTRUCTIONS:———————————–

Preheat oven to 350 degrees F.

Grease a 2-quart baking dish

In a large bowl combine the condensed soup with sour cream, garlic powder, black pepper, taco sauce and green chilies.

Season with salt if desired.

Layer half of the cubed chicken, soup mixture,  cheese slices and tortilla chips.

Repeat the layers.

Bake uncovered for 25-30 minutes or until bubbly.

Taken from my “Favorites” folder

Servings 8

INGREDIENTS:

2 pounds ground beef

1 medium onion, chopped

3 large garlic cloves, minced

3/4 cup beef broth or water

1 (15 ounce) black beans, rinsed and drained OR 1-1/2 cups mexicorn, drained

1 package taco seasoning mix (can use 2 packages for a stronger flavor, use mild or spicy OR in place of the taco seasoning you can use 2 tablespoons chili powder and 3 teaspoons ground cumin)

salt and fresh ground black pepper, to taste

4 (6-inch) flour tortillas

1 (10-3/4 ounce) can condensed cream of mushroom soup, undiluted

1 (10 ounce)  can diced tomatoes and green chilies, undrained

1-1/2 cups shredded cheddar cheese (can use more)

INSTRUCTIONS:———————————–

Grease a 13 x 9-inch baking dish.

In a skillet cook the ground beef with onion and garlic until the meat is no longer pink; drain.

Add in taco seasoning mix and beef broth, stir over low heat for 5 minutes,

Mix in black beans or corn; stir until heated through.

Season with salt or white salt and black pepper.

Transfer to baking dish.

Arrange tortillas over the top.

In a bowl combine the condensed soup with diced tomatoes and the juice from the can; pour over the tortillas.

Sprinkle with cheddar cheese.

Bake uncovered in a preheat 350 degree F oven for 25-30 minutes or until just heated through.

Taken from my “Favorites” folder!

Servings 10

INGREDIENTS:

12 ounces uncooked spaghetti, broken in half

1 (10-3/4 ounce) can condensed cream of chicken soup, undiluted

1 (10-3/4 ounce) can condensed cream of mushroom soup, undiluted

1 cup sour cream (can use reduced-fat, do not use fat-free)

1/2 cup milk

4 tablespoons melted butter, divided

1/2 teaspoon cayenne pepper, or adjust to taste

1 teaspoon garlic powder (garlic lovers can use more)

1 teaspoon seasoned salt, or to taste

1/2 teaspoon fresh ground black pepper, or to taste

2 cups shredded mozzarella cheese

1 cup freshly grated Parmesan cheese

1 large celery rib, chopped

1 medium onion, chopped

1 (4 ounce) can mushroom stems and pieces, drained (can use fresh sauteed)

5 cups cubed cooked chicken

1-1/2 cups crushed cornflakes

INSTRUCTIONS:———————————-

Preheat oven to 350 degrees F.

Grease a 3-quart baking dish.

Cook spaghetti according to package directions; drain.

In a large bowl combine both condensed soups with  sour cream, milk, 2 tablespoons melted butter, cayenne, garlic powder, salt and pepper.

Mix in the mozzarella and Parmesan cheeses, celery, onion and mushrooms.

Stir in the chicken and cooked spaghetti.

Transfer to a greased baking dish (dish will be full).

Place the baking dish on a baking sheet to catch any spills.

Combine cornflakes and remaining 2 tablespoons melted butter; sprinkle over the top.

Bake uncovered for 45-50 minutes or until bubbly.