Crust: 1 cup butter 1 cup brown sugar 2 eggs 2 cups flour 8 ounces chocolate chips Topping: ½ cup butter 2 cups powdered sugar 2 eggs (beaten) 10 ounces colored marshmallows 1 cup pecans or walnuts Mix up crust ingredients and press into a 13×9” pan. Bake at 350° for 25 minutes. Heat chocolate
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8  ounces cream cheese 2 Tbsp. mayo ½ tsp. Dijon mustard 2 green onions with tops 6 ounces shredded cheddar cheese ½ cup of pecans Mix all ingredients together except pecans.  Place between waxed paper sheets and roll into a log shape.  Roll log into ½ cup of pecans and chill for at least 1
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2 cups chicken breast (cooked, chopped) 1 cup carrots (thinly sliced) 1 cup peas (frozen) 3 potatoes (cooked and cut into bite size pieces) 1 cup cheddar cheese, diced 2 Can (8 oz) cream of chicken soup 1 cup chicken broth 1/2 cup 1% milk to taste salt ( ) to taste black pepper (
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Ingredients:20 oz package shredded hashbrown1 can cream of chicken soup1 1/2 cup shredded cheddar cheese1/2 cup sour cream1/4 cup milk1 tbsp chopped onion Directions:Combine all, except potatoes. Mix, then add potatoes. Pour into greased 1 1/2 quart casserole dish. Back at 350 for 45 minutes.

4 large baking potatoes 4 ounces cream cheese, softened 1/4 cup sour cream 1/4 cup medium yellow onion, finely chopped 1 cup shredded cheese (I used Colby Jack) 5 slices cooked bacon (broken into pieces) 1/4 teaspoon salt 1/2 cup milk 1 ounce package dry ranch dressing mix 4 green onions, finely chopped Wash and
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4 boneless chicken breast halves 1 can cream of mushroom soup 1 can cream of chicken soup 1 can chicken broth 1 onion – chopped finely 2 pkgs (10 oz) refrigerated biscuit dough (I use the homestyle biscuits) 2-3 stalks celery, chopped 1.5 cups frozen peas 1.5 cups frozen carrots Place chicken, cream soups, onion,
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1 cup long grain rice 1 whole chicken (or about 3-4 boneless chicken breasts) 1 ½ cup water 1 can cream of mushroom soup 1 can cream of chicken soup 1 package dry onion soup mix Dash of soy sauce Mix together soups, water, soy sauce, and rice. Spread into a 13×9” greased pan. Add
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2 boneless chicken breasts Olive oil 2 garlic cloves, pressed ½ cup red onion, chopped ½ cup red bell pepper, chopped (optional) ¼ cup parmesan cheese 4 cups romaine lettuce, thinly sliced ¾ cups croutons ½ cup fat-free Caesar dressing 6 (8”) flour tortillas Lightly spray chicken breasts with olive oil. Press garlic into chicken.
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1 (6 oz) pkg. chicken flavored stuffing mix 1 (10 3/4 oz) can condensed cream of chicken soup 1 tablespoon prepared, Dijon mustard 3-4 boneless, skinless chicken breasts, cooked and cut into bite-size pieces (I boiled mine) 3 cups fresh broccoli florets 4 ounces cooked, chopped ham 6 slices of extra thin Swiss cheese Preheat
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6 strips of bacon, cooked and crumbled 1 medium onion, diced 3 russet potatoes, peeled and cubed 3 Tablespoons flour 2 cups chicken broth 3 cups milk 1 (16 ounce) bag frozen corn kernels 1 teaspoon dried parsley flakes 1/2 teaspoon dried thyme 1 (4 ounce) can green chiles 2 cups cooked, shredded chicken Salt
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