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.

I have made this a number of times using different flavors of stuffing mix I have to say I like the chicken-flavor the best, you can use whatever flavor you like, I would also recommend using low-sodium… a can of sliced drained or sauteed fresh mushrooms is also a great addition to this casserole

Servings 6

INGREDIENTS:

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

1 cup milk

1 teaspoon garlic powder

1/2 teaspoon fresh ground black pepper

1 (6 ounce) package low-sodium stuffing mix (choose any flavor you like)

2 cups cubed cooked chicken breast

1/2 head fresh broccoli, cut into small florets then light steamed (about 2-1/2 cup)

1 celery rib, finely chopped

1-1/2 cups shredded Swiss cheese, divided

INSTRUCTIONS:——————————

Preheat oven to 375 degrees F.

Grease a 13 x 9-inch baking dish

In a large bowl combine the condensed soup with milk, garlic powder and black pepper until smooth and well blended.

Add the package of stuffing mix, chicken, broccoli, celery and 3/4 cup shredded cheese.

Transfer to a greased  baking dish.

Bake uncovered 20 minutes or until heated through.

Sprinkle with remaining 3/4 cup shredded cheese; bake 5 minutes longer or until cheese is melted.

Not only is this easy and delicious it’s a great way to use up left over chicken or turkey, you could also throw in some frozen peas and/or carrots

INGREDIENTS:

6 cups chicken broth, divided

2 (10-3/4 ounce) cans condensed cream of chicken soup, undiluted

1/2 teaspoon garlic powder

pinch cayenne pepper, optional (I like to add it in)

2 cups cooked rice (white or brown)

2-1/2 cups cooked cubed chicken or turkey

2 tablespoons cornstarch

1/4 to 1/3 cup fresh lemon juice

salt and fresh ground black pepper, to taste

INSTRUCTIONS:———————————

In a large saucepan combined 5-1/2 cups chicken broth with condensed soup, garlic powder, cayenne pepper, cooked rice and chicken; bring to a boil.

Reduce heat and simmer for about 4-5 minutes.

In a small bowl combine cornstarch with remaining 1/2 cup chicken broth until smooth; slowly stir into simmering soup, cook and stir for about 2 minutes or until thickened.

Remove from heat; stir in lemon juice starting with 1/4 cup.

Season with salt and pepper to taste.

You will also find this recipe on Recipezazz.com

Photo courtesy of one of our readers, Andrea.

This will also work well using leftover cooked turkey

Servings 4-6

INGREDIENTS:

6 ounces uncooked egg noodles

2 tablespoons butter

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

1/2-1 teaspoon garlic (or to taste, I use 1 teaspoon)

3-4 tablespoons freshly grated Parmesan cheese (optional but good to add)

3/4 cup milk (or can use half-and-half cream, for a creamier sauce increase to 1 cup)

1/2 cup sour cream (can increase to to 3/4 cup)

1/4-1/2 teaspoon seasoned salt (or to taste, or use white salt)

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

1/4 cup pimiento, chopped

1/2 large green bell pepper, finely chopped

1 large celery rib, diced

1 (6-1/2 ounce) can tuna, drained and flaked (can use 2 cans, or use cooked chicken or turkey)

fresh ground black pepper, to taste

16 butter flavored crackers, broken in pieces (such as Ritz Crackers)

INSTRUCTIONS:———————————-

Preheat oven to 375 degrees F.

Set oven rack to lowest position.

Grease a 2-quart casserole dish.

Cook the egg noodles in boiling salted water; drain then toss with 2 tablespoons butter.

In a large saucepan, mix the undiluted mushroom soup, garlic powder, Parmesan cheese (if using) milk or half and half, sour cream, salt, chopped onion, pimiento, bell pepper and celery; cook over low heat, stirring frequently for 15 minutes.

Add in the tuna or chicken; mix to combine.

Combine the mixture with the cooked egg noodles.

Season with black pepper to taste.

Transfer to prepared greased baking dish.

Sprinkle top with the broken Ritz crackers.

Bake uncovered for about 30-35 minutes or until hot and bubbly.

You will also find this recipe on Recipezazz.com

A testy alternative to turkey pot pie, this may be doubled using an 8-ounce tube of crescent rolls and baked in an 11 x 7-inch baking dish, if I have any leftover cooked potatoes I cube them and add them in also, and for extra flavor I sometimes saute a small onion and a few cloves of minced garlic in a little butter omitting the garlic powder then mix in the mayonnaise and remaining ingredients

Servings 4

INGREDIENTS:

1/2 cup mayonnaise(do not use salad dressing)

2 tablespoons all-purpose flour

1 teaspoon chicken bouillon granules(I use one small envelope OXO chicken bouillon granules)

1/2 teaspoon garlic powder, or to taste

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

seasoned salt, to taste

3/4 cup milkor light cream

1-1/2 cups cubed cooked turkey breast

1 (10 ounce) package frozen mixed vegetables, thawed (your choice of vegetables)

1 (4 ounce) tube refrigerated crescent rolls

INSTRUCTIONS:—————————————-

Preheat oven to 375 degrees F.

Grease an 8-inch baking dish.

Using paper towels pat the thawed vegetables dry as possible to remove all excess moisture.

In a large saucepan combine the mayonnaise, flour, bouillon, garlic powder and black pepper.

Gradually add milk; stir until smooth, then bring to a boil over medium heat, cooking and stirring for 2 minutes or until thickened, then season with salt to taste.

Mix in turkey and vegetables; cook 3-4 minutes longer stirring occasionally.

Spoon into a greased 8-in. square baking dish.

Unroll crescent dough and separate into two rectangles; seal seams and perforations, then place over turkey mixture.

Bake at 375° for 15-20 minutes or until golden brown.