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IMPOSSIBLE CHICKEN-BROCCOLI PIE
1/2 to 2 cups cooked, cubed chicken meat
1 pkg (10 oz) frozen chopped broccoli
1 1/2 cups shredded cheddar cheese (or velveeta)
1 cup milk
3 eggs
1/2 cup Bisquick baking mix
1/4 tsp salt
1/4 tsp pepper
Savory Topping
1/2 cup Bisquick baking mix
1/4 cup grated parmesan cheese
1/8 tsp garlic powder
2 tbsp firm margarine or butter
Heat oven to 400 degrees. Layer chicken, broccoli, and cheese in greased 9" pie plate. Beat remaining ingredients except topping 1 minute with mixer. Pour into pie plate. Bake 20 minutes. Sprinkle with topping and bake until knife inserted in center comes out clean, 15 to 20 minutes (some topping may adhere to knife). Cool 5 minutes.

To prepare topping, mix dry ingredients together and cut in 2 tablespoons of butter.

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BAKED CHICKEN & RICE CASSEROLE
3 lb chicken
1 large onion, sliced
1 cup raw rice
1 can mushrooms
2 cans chicken broth
1 tbsp italian seasoning
8 green onions, diced
1 stick margarine
Place sliced onion in Reynolds "Brown-in-Bag" oven bag. Brush chicken with salad oil, sprinkle with salt and pepper and paprika. Place chicken on onions in bag and follow directions for cooking in oven bag. Bake at 350 degrees for one hour.

Put all of remaining ingredients in pan and bring to boil on top of stove. Put in casserole and bake 1 hour at 350 degrees. (May add a little water if you like.) I make gravy with juices from chicken. This is good poured on rice casserole with chicken.

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INDIVIDUAL HOBO DINNER
1/2 lb lean hamburger meat
1 medium carrot
1/2 medium onion
1/2 green pepper
1 medium to large potato
Garlic salt or powder to taste
Salt and pepper to taste
Season meat well with salt, pepper and garlic. Cut onions into thin slices and place on top of meat. Slice green pepper and place on meat. Slice carrot and potato thin and salt. Place on top of meat. Place meat and vegetables on large sheet of aluminum foil and form a tent over them. Bake at 325 degrees for 1 - 1 1/2 hours or until meat and vegetables are done.

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TUNA LAYERED CASSEROLE
4 cups shredded lettuce
1 1/2 cups (4 oz) medium spiral macaroni, cooked and drained
2 cups chopped cucumber
2 cups chopped tomatoes
2 cans (6 1/2 oz each) tuna, drained, flaked
1 pkg (10 oz) BIRDS EYE green peas, thawed, drained
1 cup (4 oz) KRAFT natural shredded mild cheddar cheese
1 1/2 cups MIRACLE WHIP salad dressing
Layer lettuce, macaroni, cucumber, tomatoes, tuna, peas and cheese in 3 quart serving bowl. Spread miracle whip salad dressing over salad, sealing to edge of bowl; cover. Refrigerate several hours or overnight. Toss to serve. Makes 8 servings


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