chicken pot pie

Ingredients: 
* 2 cups frozen veggies, thawed
* 1 cup cooked chicken, or 1 can chicken
* 1 can cream of chicken soup
* 1 cup Bisquick
* 1/2 cup milk
* 1 egg, beaten

Method

Preheat oven to 400 degrees. Mix veggies, chicken and soup in a glass pie plate. In a separate bowl, mix the Bisquick, milk and egg. Pour batter on veggie mixture. Bake for 30 minutes.

 Bindrup change: we like it better without bisquick and cut up refrigerator biscuits and put those on top... way better

Chicken Casserole

Ingredients:
cooked chicken
1 can of cream of chicken soup
6- 8 tortillas
1 cup of cheese
1/2 can of chillies
1/2 cup of sour cream

Mix cream of chicken soup, sour cream, chicken, chillies, and 1/2 of the cheese.
Layer the mixture and tortillas in the casserole dish (make sure to get the bottom with lots of the mixture and the edges of the tortillas.

Cook 10-15 minutes at 350

Chicken and Cornbread Stuffing Casserole

1can (10 3/4 oz) condensed cream of chicken or celery soup
1 1/4cups milk
1cup Green Giant® Valley Fresh Steamers™ frozen sweet peas
1/2cup sweetened dried cranberries
2cups cut-up cooked turkey or chicken
1 1/2cups cornbread stuffing mix
1cup Original Bisquick® mix
1/4cup milk
2eggs

1.Heat oven to 400°F. Spray 3-quart casserole with cooking spray.
2.In 3-quart saucepan, heat soup and 1 1/4 cups milk to boiling, stirring frequently. Stir in peas and cranberries. Heat to boiling, stirring frequently. Remove from heat. Stir in turkey and stuffing mix. Spoon into casserole.
3.In small bowl, stir remaining ingredients until blended; pour over stuffing mixture.
4.Bake uncovered 35 to 40 minutes or until knife inserted in center comes out clean.

Poppy Seed Chicken Casserole

3-4 chicken breasts cubed and cooked
1 1/2 pints sour cream
2 cans of cream of chicken soup
1/2 C butter
1 1/2 tbsp poppy seeds
20 ritz crackers

combine chicken with sour cream and soup. Spoon into casserole dish. in a small bowl combine melted butter, poppy seeds, and cracker CRUMBS. Drizzle over chiken mixture. bake at 350 for 30-45 minutes or until bubbly and golden.

bindrup change- add peas, use less butter, and eat it over rice.

Taco Bake

1 pound ground beef
1 can (10 3/4 ounces) Campbell's Condensed Tomato Soup
1 cup Pace Thick & Chunky Salsa
1/2 cup milk
6 flour tortillas (8") or 8 corn tortillas (6"), cut into 1" pieces
1 cup shredded Cheddar cheese (4 ounces)

In medium skillet over medium-high heat, cook beef until browned, stirring to separate meat. Pour off fat.
Add soup, salsa, milk, tortillas and half the cheese to a separate mixing bowl. Mix in meat.
Spoon into 2-quart shallow baking dish. Cover.
Bake at 400°F for 30 minutes or until hot. Sprinkle with remaining cheese. Serves 4.