Cheddar Chicken And Potatoes

4 slices oscar mayer bacon
4 small chicken breast halves (1lb); boneless, skinless
4 cups (1 lb.) frozen diced potatoes w pep & onion; thawed
4 oz. (1 cup) 2% shredded sharp cheddar cheese; r cheese


COOK bacon in large nonstick skillet on medium heat 5 min. or until crisp. Remove bacon from skillet to paper towel; discard drippings in skillet.

ADD chicken to skillet; cook 5 min. on each side or until done (165ºF). Remove chicken from skillet; cover to keep warm. Crumble bacon. Add to skillet with potatoes; cook and stir 5 min. or until heated through.

PLACE chicken over potatoes; top with cheese. Cover; cook 2 min. or until cheese is melted.

Preparation Time: 27 mi

Yield: 4 servings

Contributor/Source/Notes:
kraftfoods.com

Tater-Tot Casserole

1 lb lean ground meat
1 package american cheese slices
1 can french cut green beans
1 can cream of celery soup
1 package Tater-tots; frozen
1 medium onion

Use a 11 X 13 glass baking dish pan

1st layer - Press ground beef in pan, salt, pepper (sprinkle lightly with garlic powder)

2nd layer - Cover with sliced onion

3rd layer - Spread with drained French cut green beans (save the juice)

4th layer - Cover with american cheese slices

5th layer - Pour on and spread 1 can of celery soup, (diluted with 1/2 can of bean juice)

6th layer - Cover with package of Tater-Tots (arrange in rows)

Salt and Pepper to taste. Bake at 350 °F for 1 1/2 hours or until golden brown. Cut in squares and serve.

Cornbread Casserole

1 pound ground beef
1 can whole kernel corn; drained
1 (16 oz) can cut green beans; drained
1 small green pepper
1 (15 oz) can tomatoes
1 (8 oz) can tomato sauce
1/2 tablespoon sugar
1 box cornbread mix
1 egg; for cornbread
1/2 cup milk; for cornbread

Set oven to 350 °F Brown ground beef, drain and discard fat. Put ground beef into casserole dish with all ingredients except cornbread mix, milk, and egg. Prepare cornbread mix according to package directions and pour prepared cornbread mix on top of other ingredients. Place in preheated oven and cook 30-40 minutes.

Preparation Time: 40 mi

Yield: 7 serving

Chicken Cheese Casserole

1 (16 oz) package vermacelli noodles
1 can rotel
1 whole chicken
1 onion powder
1 garlic powder
1 pepper
1 tony Chachare
1/4 cup onion; finely chopped
1 can cream of mushroom soup
1 can cream of chicken soup
1 can cream of celery soup
1 Velveeta
1/2 cup chicken broth

Boil chicken slowly 2-3 hours. Cover and simmer.

After chicken is cooked. rinse off with cold water but save boiled water/broth!! Bring chicken broth/water to a boil. Boil 3/4 pack of noodles according to package directions.

Debone and deskin chicken. Chop chicken into small pieces and evenly layer it into a baking dish. sprinkle pepper, tony chaceres, onion powder, garlic powder. Add onions. mix thoroughly.

Add drained can rotel. mix well. Mix in cream of celery, cream of chicken, and cream of mushroom. mix well. Add hot drained noodles and chop noodles. Add 1/2 pack of velvetta and mix all ingredients well. Sprinkle additional garlic powder and onion powder on the top. Add 1 cup of chicken broth evenly over top.

Cover and Bake @ 350 °F for 20-25 minutes. Check after 10 minutes if needs stirred to avoid drying out.

Contributor/Source/Notes:
Auntie Freeman

Beefy Rice Casserole

1 1/2 lb lean ground beef
1/2 cup chopped onion
1 1/2 cup uncooked long grain rice
1 can cream of mushroom soup
1 can cream of celery soup
2 cans soup cans of water

Brown ground beef and onion; drain off fat. Put in greased 2 qt casserole. Add rice. Combine soups in mixing bowl; gradually stir in water until blended and smooth. Pour over rice. Bake at 350°F for 1 hour and 15 minutes or until liquid has been absorbed and rice is tender.

Preparation Time: 1:15

Yield: 7 servings

Slow-Cooker Lasagna

1 lb. ground beef
1 jar (26 oz.) spaghetti sauce
1 cup water
1 container (15 oz.) breakstone's or knudsen ricotta che; ese
1 pkg. (7 oz.) kraft 2% milk shredded mozzarella; divided
1/4 cup kraft grated parmesan cheese; divided
1 egg
2 tbsp. chopped fresh parsley
6 lasagna noodles, uncooked


BROWN meat in large skillet; drain. Stir in spaghetti sauce and water. Mix ricotta, 1-1/2 cups mozzarella, 2 Tbsp. Parmesan, egg and parsley.

SPOON 1 cup meat sauce into slow cooker; top with layers of half each of the noodles, broken to fit; and cheese mixture. Cover with 2 cups meat sauce. Top with remaining noodles, broken to fit; cheese mixture and meat sauce. Cover with lid.

COOK on LOW 4 to 6 hours or until liquid is absorbed. Sprinkle with remaining cheeses; let stand, covered, 10 min. or until melted.

Preparation Time: 06:15

Yield: 8 servings

Contributor/Source/Notes:
kraft foods.com

Velveeta Cheesy Chicken & Broccoli Rice

1 lb. boneless skinless chicken breasts; cut into bite-size pieces
1 can (14-1/2 oz.) chicken broth
2 cups instant white rice; uncooked
1/2 lb. (8 oz.) Velveeta; cut into 1/2 inches
1 pkg. (10 oz.) frozen chopped broccoli; thawed


COOK chicken in large nonstick skillet on medium-high heat 5 min. or until chicken is done.

STIR in broth. Bring to boil.

ADD rice, VELVEETA and broccoli; cover. Remove from heat. Let stand 10 min. Stir until VELVEETA is completely melted and mixture is well blended.

Preparation Time: 25 mi

Yield: 6 servings

Contributor/Source/Notes:
kraftfoods.com