Broccoli and Chicken Casserole

 Broccoli and Chicken Casserole

1 can cream of chicken soup

½ c sour cream

½ c mayo

½ c cheese

1 tbsp lemon juice

Mix these ingredients together to make the sauce for the casserole

1 lb chicken, boiled and cut up or shred

1 pkg frozen broccoli

1-2 cups rice, cooked

In a 9 x 13 pan layer rice, chicken, then broccoli and top with sauce.

Bake @ 350 for 30 minutes.

I have also made this in the pan just smaller than the 9 x 13 for my family. I usually use 2 chicken breasts, and 1-1 ½ cups rice, just enough to cover the bottom of the pan.

Oatmeal Fudge Bars (from Rebecca Widdison)

Oatmeal Fudge Bars 

1 cup shortening 

2 cups brown sugar 

2 eggs 

1 t vanilla 

1 ½ c flour 

1 t soda 

1 t salt 

4 cups oats 

1 cup nuts (optional) 

Mix above ingredients together. Take half of the mixed ingredients and press into a greased 9 x 12 cake pan. Save about 2 cups for the top. 

1 large pkg chocolate chips 

2 T butter 

1 can sweetened condensed milk 

½ t salt 

2 t vanilla 

Melt together and pour over oatmeal mixture, sprinkle remainder of oatmeal mixture on top. 

Bake @ 350 degrees for 18 minutes.

Sloppy Joes (from Tawnie Oliverson)

Sloppy Joes

This recipe is a family favorite!  I never really liked sloppy joes until my mother-in-law showed me how she made them when I was first married.  I have made them this way for years now!  It’s quick, simple and very tasty!

1 lb. Hamburger

1 can of Campbell’s Chicken Gumbo Soup

1/3 cup Ketchup

1 tbl. Mustard

Hamburger buns 

Brown hamburger and drain fat.  Mix in the Chicken Gumbo soup.  Add the ketchup and mustard to the mixture and stir well.  Let simmer on low for 10-15 minutes and it’s ready to serve!  Makes approx. six sloppy joes.

Stuffed Pepper Soup (from Natalie Chamberlain)

Stuffed Pepper Soup

from Cookingclassy.com

Servings: 6 Servings

Prep Time10 minutes

 

Cook Time40 minutes

Ingredients

• 1 lb lean ground beef
• 2 Tbsp olive oil, divided
• Salt and freshly ground black pepper
• 1 small yellow onion chopped (1 cup)
• 1 cup chopped red bell pepper (a little over 1/2 of a medium)
• 1 cup chopped green bell pepper
• 2 cloves garlic, minced
• 2 (14.5 oz) cans petite diced tomatoes
• 1 (15 oz) can tomato sauce
• 1 (14.5 oz) can low-sodium beef broth
• 2 1/2 Tbsp chopped fresh parsley, plus more for garnish
• 1/2 tsp dried basil*
• 1/2 tsp dried oregano
• 1 cup uncooked long grain white or brown rice (I love both options)
• Cheddar or mozzarella cheese, for serving (optional)

Instructions

1. In a large pot heat 1 Tbsp olive oil over medium heat, once hot add beef to pot and season with salt and pepper. Cook, stirring occasionally while breaking up beef, until browned. Drain beef and pour onto a plate lined with paper towels, set aside.
2. Heat remaining 1 Tbsp olive oil in pot then add onions, red bell pepper, green bell pepper and saute 3 minutes, then add garlic and saute 30 seconds longer. 
   
3. Pour in diced tomatoes, tomato sauce, beef broth and add parsley, basil, oregano and cooked beef, then season with salt and pepper to taste. Bring just to a light boil, then reduce heat to low, cover and simmer, stirring occasionally, 30 minutes.

4. While soup simmers, prepare rice according to directions listed on package, then once soup is done simmering stir in desired amount of cooked rice into soup.** 

5. Serve warm topped with optional cheese and garnish with fresh parsley.

Recipe Notes

• *For more flavor double up on the herbs. This is also good with 2 tsp Italian seasoning in place of basil and oregano.
• **For a thinner soup don't add all of the rice and for a thicker heartier soup add it all.
• **Also, if you plan on having it for leftovers the next day then don't add the rice to the pot of soup, just add it to each individual bowl, then reserve the rice in a separate container in refrigerator to add to the soup the next day (otherwise it would turn into mush).