Taken from my “Favorites” folder!

This is all mixed in one bowl well except the cracker topping, and also works well using cooked turkey

Servings 4

INGREDIENTS:

2-1/2 cups cubed cooked chicken

2 cups cooked rice (white or brown)

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

3/4 cup mayonnaise (do not use salad dressing)

1/2-1 teaspoon garlic powder

1 1/2 tablespoons fresh lemon juice

1 can (8 ounces) sliced water chestnuts, drained

1 celery rib, finely diced

1/2 small onion, finely chopped (about 1/4 cup)

1/2 teaspoon each seasoned salt and fresh ground black pepper, or to taste

20 saltine crackers, crushed 

2 tablespoon butter, melted

INSTRUCTIONS:———————————————

Preheat oven to 350 degrees F.

Grease a 2 1/2-quart baking dish.

In a large bowl, combine the condensed soup with mayonnaise, garlic powder and lemon juice until smooth and thoroughly combined.

Mix in cooked chicken, rice, water chestnuts, celery, onion, seasoned salt and pepper.

 Transfer to baking dish.

Combine the cracker crumbs and butter; sprinkle over the top.

Bake, uncovered for 30-35 minutes or until bubbly.

You will also find this recipe and many more of my favorites on Recipezazz.com

Servings 4-6

INGREDIENTS:

1 pound ground turkey ( use mixture of both white and dark meat)

1/2 teaspoon cayenne pepper

1/4 cup milk

4 garlic cloves, minced

1/2-3/4 cup dry breadcrumbs ( more if needed or use crushed cracker crumbs)

1/3 cup grated parmesan cheese (can use up to 1/2-cup)

2 green onions, finely chopped ( can use a small yellow onion)

1/4 cup finely chopped fresh parsley

1 large egg, slightly beaten

1/2 teaspoon seasoning salt

1/2 teaspoon black pepper ( or to taste)

INSTRUCTIONS:————————————————-

In a bowl mix all ingredients together (starting with 1/2 cup bread crumbs).

Mix and add in more bread crumbs if needed to hold together.

Shape into desired size balls.

Fry or oven-bake until completely cooked through.

Use in you favorite recipes.

You will also find this recipe on Recipezazz.com

Taken from my “Favorites” folder!

This is best served as soon as it is made, fresh chopped cilantro may be added if desired

Servings 8-10

INGREDIENTS:

1 pound uncooked radiatore pasta (short coiled pasta)

2 tablespoons oil (optional)

3 garlic cloves, minced

1-1/2 pounds ground turkey

1 teaspoon crushed chili flakes, or to taste

3 garlic cloves, minced

2/3 cup water

1 (1.25-ounce) package  taco seasoning (such as Old El Paso)

2 cups  shredded Mexican blend cheese OR cheddar cheese

2 tomatoes, chopped

1 cup chopped bell pepper

2 green onions, chopped

canned sliced back olives (use as much as you like)

1 (15.5-ounce) can black beans, rinsed and drained

2 tablespoons fresh lime juice

1/2 teaspoon seasoned salt

1 teaspoo ground cumin

2 cups sour cream

coarsely crushed taco chips, optional

INSTRUCTIONS:————————————————

Plan ahead the patties need at least 8 hours of refrigeration time before grilling, 24 hours is even better

For best flavor and texture do not use extra lean ground turkey

Yield 8 burgers (or 6 large burgers)

INGREDIENTS:

1/2 cup dry breadcrumbs

1/2 cup finely shredded carrot (do not squeeze out any moisture from the shredded carrots)

2 large egg, lightly beaten

2 large green onion, chopped

3 tablespoons soy sauce

6 garlic cloves, minced

1-1/2 tablespoon minced fresh ginger

2 teaspoon hot Asian chili sauce, or to taste

1 teaspoon seasoned salt

1 teaspoon fresh ground black pepper

2 pounds ground turkey (not extra-lean)

8 sliced lightly buttered buns

INSTRUCTIONS:———————————————-

In a bowl and combine the first 10 ingredients together.

Add turkey; using clean hands gently mix just until ingredients are evenly blended.

Divide turkey mixture into 8 equal portions (or for larger burgers shape into 6 patties).

With your hands shape into patties

Place the patties in one layer on a plate cover and refrigerate for 8-24 hours.

Prepare  grill for direct medium-high heat.

Place burgers on well-oiled cooking grate; cover gas grill.

Cook, turning once with a wide spatula (about 10-12 minutes total cooking time for smaller patties)

During the last minute of cooking time, place buns with cut sides down next to burgers and cook until toasted.

Serve the toasted buns with turkey burgers garnished as desired.

An easy little casserole great for beginners!

If using larger frozen veggies such as broccoli make certain to thaw and hand-squeeze out as much excess moisture as possible before adding to the casserole, cooked turkey also works well

Servings 4

INGREDIENTS:

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

1/3 cup light cream (or can use  milk)

2 tablespoons melted butter

1-1/2 teaspoons garlic powder

1 teaspoon seasoned salt

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

1/2 teaspoons cayenne pepper, optional

1  cup frozen mixed vegetables, thawed

2  cups cubed cooked chicken

1 small onion, chopped

3 cups cooked medium egg noodles

1/3 cup freshly grated grated Parmesan cheese

1 cup  shredded cheddar cheese

You may like this even better than lasagna! exact amounts do not really matter although I would not skimp on the sauce the more you use the better these will be,  Italian turkey sausage will work well also but I prefer the pork, the success of this recipe will depend on the pasta sauce so use a good quality or homemade

Time Saving Tips;  you can make the sausage filling a day ahead and rewarm in the microwave before using for easier spreading

I use fresh lasagna pasta sheets sliced in half then soaked in warm water for 3 minutes before using, cooked lasagna pasta may be used also

These rolls may be made up in advance and refrigerated until ready bake, baking time will be longer if baked from a cold state, add on the top sauce just before baking

Yield 10

INGREDIENTS:

5 fresh pasta sheets, cut in half lengthwise (or can use 10 lasagna noodles, cooked and drained)

12 Italian sausages, casings removed (about 5 inches in length, can use Italian turkey sausage links)

1 medium onion, chopped

4 large garlic cloves, minced (or 1 teaspoon garlic powder)

1 teaspoon crushed chili flakes (optional or adjust to taste)

1 (8 ounce) package cream cheese, softened ( you may reduce to 6 ounces for a less creamier filling)

5 cups favorite spaghetti sauce or marinara sauce, divided

shredded mozzarella cheese

INSTRUCTIONS:———————————

Grease a 13 x 9-inch baking dish.

Set oven rack to lowest position

Spread about 1 cup of sauce into the bottom of the baking dish.

In a large skillet cook sausage with the onion over medium heat until no longer pink; drain.

Add in garlic and chili flakes; cook stirring until the sausage meat is lightly browned.

Stir in cream cheese until melted and thoroughly combined, then mix in about 1/2 cup spaghetti sauce until combined.

Spread  about 1/3 cup meat mixture down each noodle (pasta sheet half or lasagna noodle).

Sprinkle each with about 2 tablespoons of shredded mozzarella cheese (can use more) then roll up.

Place seam side down over sauce.

Top with remaining sauce making sure to spread the sauce over the rolls with back of a spoon, then sprinkle with 2 cups of mozzarella cheese.

Bake uncovered in a preheated 350 degree F oven for 30 minutes or until bubbly (watch the time as fresh pasta cooks very quickly!).

I make this using fresh lasagna pasta sheets in place of the manicotti shells, cooked turkey also will work well

Servings 7

INGREDIENTS:

1  (8 ounce) package manicotti shells

4 cups cubed cooked chicken

2 cups shredded Monterey Jack cheese, divided

1-1/2 cups shredded cheddar cheese

1 cup sour cream

1 small onion, finely chopped and divided

1/2 teaspoon garlic powder (can use more)

seasoned salt and fresh ground black pepper

1 (4 ounce) can chopped green chilies, divided

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

1 cup Picante sauce (do not use salsa or the sauce will be too thin)

2/3 cup light cream milk

INSTRUCTIONS:———————————-

Grease a 13 x 9-inch baking dish.

Cook manicotti according to package directions; drain then rinse under very cold water; set aside.

In a large bowl combine the chicken with 1-1/2 cups Monterey Jack cheese, cheddar cheese, sour cream, half of the onion and 6 tablespoons green chilies, then season with seasoned salt and black pepper to taste.

In another bowl combine the condensed soup with salsa, milk remaining chopped onion, garlic powder and remaining green chilies.

Spread 1/2 cup of the soup mixture into the bottom of the baking dish.

Stuff each shell with about 1/3 cup of chicken mixture.

Arrange shells over sauce in baking dish.

Pour remaining sauce over shells.

Cover and bake in a preheated 350 degree F oven (bottom oven rack) for 30 minutes.

Uncover then sprinkle with remaining Monterey Jack cheese and return to oven and bake 10 minutes longer or until cheese is melted.

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

Taken from my “Favorites” folder!

To save time the chicken filling mixture may be made up to a day in advance, in fact I recommend doing so to allow the flavors to blend, since I could eat this whole ring myself I have not listed the servings size but you should have enough to serve 6 people but it will depend on how large you slice the ring and since everyone usually wants seconds I most always make two rings

INGREDIENTS:

1/2 cup mayonnaise (more if desired)

1/2 teaspoon garlic powder

1 tablespoon minced fresh parsley

2 teaspoons Dijon mustard

1 large green onion,  finely chopped

2 cups finely chopped cooked chicken breast (I just use 3 whole chicken breasts, cooked and chopped)

2 bacon strips, cooked and finely crumbled

1-1/2 cups shredded Swiss cheese, divided

1/2 teaspoon seasoned salt, or to taste

fresh ground black pepper, to taste

2 (8 ounce each) tubes refrigerated crescent rolls

2 large plum tomatoes

shredded lettuce (use as much as you like)

INSTRUCTIONS:————————————

Preheat oven to 375 degrees F.

Set oven rack to lowest position.

Prepare and ungreased 12-inch round pizza pan.

In a large bowl combine the mayonnaise with garlic powder, parsley, mustard and green onion.

Stir in the chicken, bacon and 1 cup shredded Swiss cheese and seasoned salt, then season with black pepper (if the mixture seems to dry you can mix in a little more mayonnaise).

Unroll crescent dough; separate into 16 triangles.

Arrange on pizza pan, forming a ring with pointed ends facing outer edge of pan and wide ends overlapping.

Spoon chicken mixture over wide ends; fold points over filling and tuck under wide ends (filling will be visible).

Chop half of a tomato; set aside.

Slice remaining tomatoes; place over filling and tuck into dough.

Bake for 20-25 minutes or until golden brown.

Sprinkle with remaining 1/2 cup Swiss cheese.

Let stand for about 10 minutes.

Place lettuce in center of ring, then sprinkle the top of the lettuce with chopped tomato.

Slice the ring into desired size slices.

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.