chicken florentine

a Paula Deen classic

2 boxed frozen spinach
2 cans cream of mushroom soup
1 cup mayo
1 cup sour cream
1/4 cup white wine or chicken stock
1 cup grated cheddar cheese
1 tbsp lemon juice
2 tsp curry powder
1 1/2 of cooked chicken shredded
1/2 cup grated Parmesan cheese
1/2 cup seasoned bread crumbs
salt & pepper to taste

-preheat oven to 350 degrees and grease a 13 x 9 casserole dish
-cook & drain spinach
-in a bowl mix the mayo, sour cream, the soups, cheddar cheese, wine, lemon juice, curry powder, salt & pepper
-spread chicken in casserole dish, cover with spinach then with soup mixture
-combine Parmesan cheese & bread crumbs then top casserole
-bake for about 30 minutes

broccoli casserole

1 bag chopped broccoli the kind you can microwave in the bag
2 cups cooked white rice
1 can cream of mushroom soup
1 stick butter of margarine at room temp
8 oz Velveeta or cheese whiz
pepper to taste
french fried onions just enough to cover top of casserole

-preheat oven to 325 degrees
-microwave broccoli according to directions on package
-combine all but french fried onions stir until well blended
-transfer to a greased casserole dish and bake for about 30 minutes
-top with french fried onions bake another 5 minutes

cheddar beef mac & cheese

a hamburger helper type knock off from the Kraft magazine:

box of mac & cheese
1 lb ground beef
1 can Italian diced tomatoes undrained
oregano or Italian spice mix
1/2 shredded cheddar cheese
-preheat oven to 400 grease a 9" baking pan
-prepare mac & cheese as directed on box but skip the butter!
-brown & drain meat
-add tomato & dash of seasoning include salt & pepper to taste to beef
-combine with mac & cheese
-spoon into pan sprinkle with cheese
-bake about 10 minutes or until cheese is melted
great with salad & some applesauce