Yummy Chicken Casserole

I should say yummy and super easy AND you can even freeze it and use it another time chicken casserole!!
It seriously does not get any easier than this recipe and you will have most ingredients on hand! This is awesome for nights at the ball park or nights you worked late; it takes very little time and it won't disappoint.

Yummy Chicken Casserole

You will need:

• 4 cups bow tie noodles, cooked and drained
• 4 cups cooked chicken, cubed (you can even cheat and use canned if you would like just make sure to drain it completely!)
• 1 package of frozen mixed veggies (I use the steamable ones they seem to cook faster but either will work)
• 2 cups milk
• 2 cans cream of chicken
• 1 can cream of celery
• 1 can cream of mushroom
• 1 cup onion, diced (optional)
• salt and pepper to your desired amount
• 2 TBS garlic powder
• 3 TBS butter

Directions:

1. In a large bowl, combine chicken, mixed veggies, milk, soups, onion, salt, pepper, garlic powder and butter.
2. Add noodles.
3. Grease a 9x13 pan and pour in mixture.
4. Cover with foil and bake for 30 minutes until bubbly.

**You can also turn this into 2 8x8 casseroles and eat one and freeze one for later! You can freeze for up to 3 months in a freezer tight container.

Not Your So So Potato Salad

I am NOT normally a potato salad fan...I will occasionally eat the loaded baked potato potato salad if it is done right, by my standards lol, but even that one doesn't normally get my attention, but I have found one that I have tweaked and worked on for a long time and I LOVE it! Hopefully you will adore it too!
Potato salad always seems to make the potlucks and cookouts so why not make it where people actually enjoy eating it!
Hope you enjoy!!

Not Your So So Potato Salad

You will Need:

• 8 medium red potatoes
• 2 hard boiled eggs, cooked, peeled and chopped
• 1/2 c. sour cream
• salt and pepper to taste
• 2 TBS dry ranch powder mix
• 8 stripes of bacon, cooked, drained, and crumbled
• 1/2 cup bacon ranch dressing

Directions:

1. Making sure NOT to overcook, place potatoes into a pot of water and bring to boil. When the potatoes are fork tender but NOT mushy drain and set aside.
2. In a bowl, put sour cream salt, pepper, and DRY ranch dressing; mix well.
3. Cut potatoes, that have now dried off and cooled, into bite sizes cubes
4. Add potatoes and eggs into the sour cream mix.
5. Add ranch dressing; if it seems to dry or not to your liking you can add more dressing just remember you can always add more but you can't take it back out! So add carefully :)
6. Refrigerate at least 3 hours or over night to let all your flavors develop together.
7. Add bacon right before serving.

I have even put cherry tomatoes into this right before serving and that put a bright fresh spin on it!

5 Cup Salad

Growing up I LOVED this stuff! If you have never had it don't snarl your nose up at the sour cream part, I know it seems like the odd ball out ingredient but it is wonderful mixed in...promise!
I know this is called 5 cup salad, I left the name the same even though I use more than 5 cups haha!

5 Cup Salad

You will need:

• 1 can mandarin oranges, drained very very well
• 1 can pineapple tidbits, drained very very well
• 2 cups mini marshmallows, you can use the multi colored or white ones
• maraschino cherries drained and sliced in half, as many as you like if you don't like these leave them out!
• 1 cup flaked coconut
• 1/2 cup sour cream
• 1 cup cool whip

Directions:

1. Mix all ingredients together and refrigerate AT LEAST 4 hours up to overnight before serving!

Wedding Potatoes

Okay, okay so these potatoes have absolutely nothing to do with a wedding BUT most people refer to these as "funeral" potatoes and that was a bit morbid for me so I decided to cheer the name up a bit! I think everyone has their own recipe for these type of potatoes, but if you don't or you'd like a new one I think mine is extremely yummy...and no worries, I am not being partial! ;)

Wedding Potatoes

What you need:

• 2 lb of frozen cubed potatoes
• 3 cups shredded shredded Velvetta cheese, divided ( I buy mine at Kroger)
• 2 can cream of chicken soup
• 2 cups sour cream
• 1/2 small onion, diced (optional)
• salt and pepper, to taste (you know what you like)
• corn flakes OR Doritos, smashed to top with

Directions:

1. Preheat oven to 350 degrees
2. In a large bowl, mix sour cream, cream of chicken soup, salt, pepper, onion, and 2 cups of Velvetta cheese.
3. Once mixed completely, stir in potatoes.
4. In a seperate bowl, mix remaining cheese and either crushed corn flakes or Doritos, whichever you have chosen, and set to the side.
5. Pour the potato mixture into a 9x13 baking dish and bake for 40-45 minutes. Make sure to check your potatoes...crunchy potatoes are a fail!
6. After it bakes for 45 minutes, take it out and cover the top with the Dorito/corn flake cheese mixture. Place back into the over for a remaining 15 minutes or until bubbly and top is golden.

Cheesy Chicken Spaghetti

Before you snarl your nose up at the thought of chicken in your spaghetti...this recipe does NOT involve marinara sauce in any form or fashion. It involves a cheese sauce and is a very quick throw together dinner that taste like to took forever!

Cheesy Chicken Spaghetti

You will need:

• Package of chicken tenders or boneless skinless chicken breast, cut into smaller cubes
• 4 oz cream cheese
• 1 pkg spaghetti
• 1 can mild Rotel tomatoes
• 1/2 block Velvetta, cubed into pieces
• 1/4 cup sour cream
• 1 can cream of chicken soup
• 2 TBS cooking oil

Directions:

1. Put on a pot of water to boil your spaghetti noodles like you normally would; when they are finished drain them and return to their pot. (Make sure to use a pot large enough to add a sauce to.)
2. In a separate pot, add your cooking oil and heat. Add cut up chicken pieces. Cook until cooked completely through; stir as needed.
3. Once chicken is cooked, add cream cheese, Rotel tomatoes, cubed Velvetta, sour cream, and cream of chicken soup.
4. Leave over medium heat, stirring frequently, until all the cheeses are melted and all ingredients are combined and creamy.
5. Pour sauce into spaghetti and use tongs to mix together very well.
6. Serve immediately OR put in a 9x13 baking dish sprinkle with Panko bread crumbs and bake until it boils to use as a freezer meal or to take to a potluck.

Enjoy!