Quick and Easy Nachos

-Janis M.

Layer on a cookie sheet:

tortilla chips

refried beans

cooked ground beef

olives

shredded cheese

Bake in oven at 350 until cheese is melted.

Serve with salsa, diced tomatoes, green onions, sour cream, jalapenos, and whatever else you desire.

Chicken Cobbler

-Delores D.

(Good Housekeeping)

1 bag (16 oz) frozen mixed vegetables (carrots, cauliflower, broccoli)

1 can cream of potato soup

3/4 cup whole milk

1/8 tsp pepper

2 cups rotisserie chicken meat

1 pkg. refrigerated buttermilk biscuits, each cut into quarters

1. Preheat oven to 400.  In nonstick skillet, combine frozen vegetables, undiluted soup, milk, and pepper; cover and cook over medium-high heat until vegetables are thawed, stirring once.  Stir in chicken.  

2. Transfer chicken mixture to shallow 4 qt. casserole or 9x13 glass baking dish.  Top with biscuit quarters, leaving space between pieces.  Bake 20-25 minutes until biscuits are browned and mixture is heated through.

Mexican Haystacks

-Amy H.

Brown 1 lb of ground beef and stir in enough salsa to cover.  Serve over tortilla chips and top with cheese, olives, lettuce, tomato, sour cream, etc.

Hawaiian Haystacks

-Amy H.

Heat in a saucepan:

1 can cream of mushroom soup

1 can cream of chicken soup

1 cup sour cream

1 can chicken

Serve over rice and top with whatever toppings you like:

shredded cheese

ham

peas

pineapple

coconut

chow mein noodles

tomatoes

celery

peanuts

Chicken and Rice

-Pat H.

1. Saute garlic, onion, fresh tomatoes and onion.

2. Stir in 2 cups of rice and cook until brown.

3. Add 2 cups of chicken broth, 2 cups warm water, and 1 can of tomato sauce.  Cover and cook over medium heat.

4. Add chicken 5-1o minutes before it's done.  (Shred a cooked chicken from Costco, or you can add a can of shredded chicken)

*Usually takes 1/2 hour on medium heat.