Chicken Divan

2 bunches broccoli cut and steamed
2 cups chicken diced
2 cans cream of chicken soup
1 cup mayonnaise
1 t lemon juice
1/2 t curry powder
1/2 cup grated cheddar cheese
cooked rice (white or brown)

Arrange cooked broccoli and chicken in the bottom of a greased 13x9 pan. Combine soup, mayo, lemon juice and curry powder.

Option A- Top chicken and broccoli with rice, then soup mixture then cheese and bake at 350 for 30 minutes or

B- Pour soup mixture over chicken and broccoli and bake at 350 for 30 minutes (or until bubbly) then serve over rice

Roasted Potatoes and Carrots

6-8 medium potatoes
4-6 carrots
olive oil
garlic powder
salt
pepper
lemon pepper

Cut potatoes and carrots into chunks. Put into 13x9 pan and toss with olive oil to coat (approximately 1/8-1/4 cup.) Season with salt, pepper, garlic powder and lemon pepper to taste. Bake at 400 45 minutes or until vegetables are to desired tenderness.

Tin Foil Dinners

I just got back from camping where we had tin foil dinners. They were so good and so simple!! We did them on the campfire, but they can also be done on the grill.

1/2-1 cup hamburger or cubed beef
1 potato (red is my favorite) small chunks
1/4 cup chopped green pepper
1/4 cup chopped onion
6-8 baby carrots, cut in half
salt and pepper to taste

Put all raw ingredients in a layer of tin foil, season to taste. Close tin foil by pinching edges together and folding over several times (this helps with leaking.) Add a second layer of tin foil and bake in a nice bed of coals about 45 min (this is very approximate!!!)

I have never grilled them before so I am not sure how long it takes. I will update as soon as I try it.

Creamy Chicken and Pasta

1 lb boneless chicken breast, cut
1 can cream of chicken soup
1 package vegetable pasta blend

Brown chicken, add soup, veggies, noodles and water. Cover and simmer until noodles and pasta are tender.

Variations: Use fresh vegetables (broccoli and carrot) and egg noodles. The egg noodles can either be cooked ahead of time or added raw. If using uncooked noodles increase water

Inside Out Chicken Pot Pie

1 lb. boneless chicken breasts, cut
1 can cream of chicken soup
1 package frozen veggie mix

Brown chicken breasts add vegetable and soup. Cover and simmer until veggie are cooked to desired texture. Serve over biscuits.

Variations:
Use fresh vegetables (broccoli, carrots, cauliflower, peas etc...) add a touch extra water and increase simmer time.

Make homemade biscuits, or used pre-made biscuits

California Casserole

2 Boxes Chicken Stuffing
1 Can Cream of Chicken Soup
1 Cup Sour Cream
1 Can Canned Chicken (or your own cooked, chopped up)
1 Bag California Style Frozen Vegetables (or whatever combo is your fave)

Prepare Stuffing
In large bowl, mix all other ingredients (veggies don't have to be cooked)
Spread mixture into a 9*13 pan and top with stuffing

Bake on 350 for about 30 min

Alternatives: leave out chicken for a vegetarian dish, add extra soup and/or sour cream for a more saucy version, add a handful of shredded cheese to the mixture

Shepard's Pie

1lb hamburger
1small to medium onion
1/2 can cream of chicken soup
1/2 can cream of mushroom soup
2 carrots chopped
1/2 can corn
1/2 can green beans
5-6 potatoes mashed and seasoned (milk, butter, salt, pepper)
1/2-3/4 cup shredded cheese (cheddar or mozzarella)

Chop onion and sautee until clear. Add meat and brown. Slightly precook carrots. Mix, hamburger/onion mix, soups, slightly cooked carrots, corn and green beans in a greased 13x9 pan. Top with mashed potatoes and cheese. Bake 30 minutes, or until bubbly and cheese is slightly brown.

Stir Fry

1 Small to medium onion
2-3 cloves of garlic, crushed and chopped
1 lb chicken, cubed or cut in slivers
1 can chicken broth
1 cube chicken bouillon
1 cup water
2-3 Tbs. soy sauce
1-2 heads of broccoli
3-4 carrots
2-3 Tbs. cornstarch
water


Chop onion and garlic. If you have kids who don't like onion, cut it VERY fine. Sautee onion and garlic in olive oil. Add chicken and cook until no longer pink. Add chicken broth, bouillon, water and soy sauce. Add carrot and broccoli. Cook until vegetables are soft but not squishy. Once vegetables are to desired texture, bring mixture to a boil and thicken using cornstarch dissolved in water. Serve over rice.

Variations:
You can use all canned broth or all bouillon.
You can add green peppers and snap peas, just before serving.
You can use beef and beef broth instead of chicken
I don't use a recipe for this so all measurements are approximate

Hamburger Soup

1 lb Hamburger
1/4 cup chopped onion
3 cups tomato juice
2 cans cream of celery soup
1/2 tsp marjoram
1/2 tsp garlic powder
1-2 bay leaves
2 cups shredded carrots

Brown hamburger with onions, drain. Add tomato juice, soup and spices. Add carrots and simmer until tender.

Variations:
1-2 cloves of fresh garlic sauteed with the burger and onions is tasty instead of garlic powder

Mulligatawny Stew

2-4 Chicken Breast
1 Quart Chicken Broth
1 Medium Onion
2 Carrots
1-2 Stalks Celery
Green Pepper (optional)
1 Apple, peeled and chopped
1/4 cup olive oil
1/3 cup flour
1 can stewed tomatoes (8oz or 15oz)
1 Tsp. curry
1/8 tsp. mace
1/8 tsp cloves
1 tsp dry parsley

Cook chicken breasts in broth. When chicken is cool enough to handle, chop into chunks. While chicken is cooking, chop onion, carrots, celery, green pepper and apple. Sautee in olive oil, set aside until chicken is done. Once the chicken is done reheat veggie mixture on medium heat and sprinkle with 1/3 cup flour and stir to mix. Slowly add chicken broth and stir until it begins to thicken. Add canned tomatoes with juice and chicken. Add spices. Add salt and pepper to taste. Serve over rice.

Macaroni and Cheese Soup

2 Cans Chicken Broth
1 Package frozen carrots, broccoli, cauliflower
6 oz small shell noodles
1.5 cups milk
1.5 cups shredded cheddar cheese
2 Tbs. Flour

Bring broth to a boil. Add noodles and cook 5 minutes. Add veggies and cook additional 5 minutes. Pour milk into resealable container, add 2 Tbs. flour, shake to mix. Stir into pasta mixture. Cook and stir until thickened. Add cheese and cook until melted.

Variations:
2 Cups Water and 2 chicken bouillon cubes for canned broth
I use fresh vegetables and omit the cauliflower unless I have it around. Just cook until tender.
I ust whatever small noodle I have around
Use extra cheese if you want added punch