Chicken Divan

2 heads of brocolli
2 chicken breasts
1 c mayo
2 cans cream of chicken soup
2/3 c shredded sharp cheddar cheese
2 TBS lemon juice

Boil brocolli and chicken in separate pans.  Meanwhile mix together mayo, soup, cheese, and lemon juice.  After chicken and brocolli have finished boiling start layering in a casserole dish: brocolli on bottom, then chicken pieces, then pour mixture over the top and bake at 350F for 30-35 minutes.

BLT Mac & Cheese

Ingredients:

1 Box of your chosen pasta noodles (I used medium shells)

3 Tomatoes (I used canned)

1 pkg chopped spinach (I used frozen)

1 pkg of bacon (Use as much or as little bacon as desired - can substitute pre-cooked if wanted)

8 oz cream cheese

8 oz of cheddar cheese (I used velveeta cheese)

5 cups of water

salt & pepper to taste

Directions:

*PREP*

Tomatoes - (if not canned) Wash, slice, and cut the tomatoes into cubes. Remove seeds as possible, then place to the side till needed.

Spinach - If NOT frozen, then place aside till needed. If frozen, then need to cook till thawed, but do NOT overcook.

Bacon - Cook bacon in the oven till done to desired toughness. Once bacon is cooked, break into pieces of desired size.

*Directions*

1) Bring the 5 cups of water to a boil, then add your pasta. Boil for five minutes (pasta will not be completely cooked).

2) Add the cream cheese and cheddar cheese all at once, turn heat down to medium and simmer while covered for 5 minutes, stirring occasionally to get cheese to melt.

3) Now you should turn the heat back up and cook the mixture of another 5-7 minutes. During this time, add in your spinach and bacon to the mixture, and continue to stir occasionally.

4) When the pasta has reached desired tenderness, turn off the stove, and stir in your tomatoes. Let stand for 2 minutes while the cheese thickens slightly.

Chicken Ranch Casserole

1 lb chicken breasts, seasoned with salt and pepper and cut into small cubes
1 TBS butter or vegetable oil
16 oz wide egg noodles
16 oz bag frozen broccoli
1 can cream of chicken soup
16 oz bottle ranch dressing
½ c milk
2 c shredded mozzarella cheese, divided

Melt butter/heat oil over medium heat, and cook chicken pieces until cooked through.

Meanwhile, begin boiling water for noodles and preheat oven to 400F. Cook egg noodles for 5 minutes once it reaches a boil, then drain.

In a large bowl combine chicken, broccoli, soup, ranch, and milk. Once well mixed stir in egg noodles and ½ c cheese into the mixture. Place mixture in a greased 9x13 dish and top with the rest of the shredded cheese. Bake for 15-20 minutes or until bubbles form around the edges and cheese is melted.