Chicken Macaroni Bake

Jennifer made Chicken Macaroni Bake this month.  The recipe is as follows (adapted a bit from the cookbook Girlfriends on the Go.

1 1/2 cups chicken, cooked and cubed or shredded
1 1/2 cups uncooked elbow macaroni
2 cups shredded cheddar cheese
1 can cream of chicken soup
1 cup milk
1 cup frozen peas

Combine all ingredients and mix well.  Freeze in freezer bag or greased casserole dish.  Cover and bake at 350 for 60-65 minutes or until macaroni is tender.

Chili

Jenna made Chili this month.  Click here for her recipe.  

Salisbury Steak

Mandy made Salisbury Steak this month.  Here is her recipe:

Salisbury Steak

Ingredients

1 (10.75 ounce) can Campbell's® Condensed Cream of Mushroom Soup

1 pound ground beef

1/3 cup dry bread crumbs

1 egg, beaten

1/4 cup minced onion

1 tablespoon vegetable oil

1 1/2 cups sliced mushrooms

Directions

Mix thoroughly 1/4 cup soup, beef, bread crumbs, onion and egg. Shape firmly into 4 patties, 1/2 inch thick.  Freeze.  To serve, thaw and cook patties in skillet until browned. Pour off fat. Add remaining soup and add mushrooms if desired. Heat to a boil. Cover and cook over low heat 10 minutes or until done.

Cheesy Potatoes

Melissa made Cheesy Potatoes this month.  Here is her recipe (or you can use your favorite one):

1 two pound bag of hashbrowns

2 cups of shredded of cheddar cheese

1 can cream of mushroom soup

8 oz sour cream

 

Stir together and place in pan (or freezer bags).

 

To bake: place potatoes in a crock pot on High for 2-3 hours or Low for 4-6 hours; OR bake at 375 for 45-60 minutes. (No need to thaw these before cooking them either way).

 

Hearty Meat Sauce

Theresa made Hearty Meat Sauce this month.  Her recipe can be found on her blog here.

Pizza Casserole

Melissa made Pizza Casserole this month.  Here is her recipe:

1.5 lbs of meat
1 package rotini
 1 large jar spaghetti sauce
 1 package pepperoni  (I used half turkey pepperoni too), 
About a cup of shredded mozzarella. 

This makes 2 9x9. Thaw. Bake at 350 for one hour.

Chicken Bacon Casserole

Michelle made Chicken Bacon Casserole this month.  Here is her recipe:

4-5 boneless, skinless chicken breasts
6 strips of quality bacon – cooked and crumbled
2 cans cream of chicken soup
2 cups shredded Monterrey Jack cheese
1 box (16 ounces) dried spiral pasta
1 tablespoon garlic powder
Salt & pepper to taste

Cook & crumble bacon. While bacon is cooking, cut chicken into bite-sized chunks. Set cooked bacon aside for later use. In the same pan, cook chicken in bacon drippings. Add garlic powder & salt & pepper to taste.

While chicken is cooking, prepare pasta according to directions. Spray a 9 xc 13 inch baking pan with non-stick cooking spray. Preheat oven to 400 degrees.

Drain pasta, return to pot. Add chicken, both cans of cream of chicken soup, 1 cup of Monterrey Jack cheese ~ stir to mix well. Pour into prepared baking dish. Top with crumbled bacon. Top with remaining Monterrey Jack cheese. Back at 400 for about 20 minutes, just until cheese is melted and beginning to brown on top.