hosted by Laverne Diede & Rhonda Fitterer
Everyday Chicken Casserole
- 1 (10 ¾ ounce) can cream of chicken soup, undiluted
- 1/2 cup mayonnaise
- 1 tsp onion powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 1/2 cups cooked rice
- 1/2 cup chopped celery
- 1 cup frozen peas, thawed
- 1 1/2 cup diced cooked chicken breast
- 1 cup coarsely crumbled potato chips
Preheat oven to 375 degrees; coat a 3-quart casserole dish with cooking spray. In a large bowl, combine soup, mayonnaise, onion powder, salt and pepper; mix well. Add rice, celery, peas and chicken; mix until well combined. Spoon mixture into casserole dish and top with potato chips. Bake 35-40 minutes, or until heat through and golden brown.
Fresh Peach Cobbler
- 1/2 cup butter, melted
- 3 large peaches, peeled and sliced
- 1 1/2 cups white sugar, divided
- 1 cup flour
- 2 tsp baking powder
- 1/4 tsp salt
- 1 pinch of ground nutmeg
- 3/4 cup milk
Preheat oven to 375 degrees. Pour butter into an 8-inch square baking dish. Combine peaches and 3/4 cup sugar together in a bowl. Whisk flour, remaining sugar, baking powder, salt and nutmeg together in a bowl; stir in milk just until batter is combined. Pour batter over butter and top with peaches. Bake 45-50 minutes or until cobbler is golden brown.
