Egg Casserole from: Charilla

18 eggs
1/4 cup Butter1 cup sour cream
1 cup milk
2 teaspoon salt
1/4 cup green onion1 small can green chilies
1 cup grated cheese (your favorite)

Preheat oven 325*
Melt butter and coat 9x13 panbeat together remaining ingredients together and pour into buttered 9x13 pan.
bake 25 minutes take out of oven top with cheese and return for another 10 minutes.

Low Fat Enchilada soup from: Stephany

1 large 28oz can of enchilada sauce

1 28oz can of diced tomatoes, can use stewed, but I don’t like them

1 can cream corn

1 can cream of chicken soup

1 can black beans, drained and rinsed

1 can green chilies

Options:

Fat free half and half ½ to 1cup

Olives

Any cooked protein you want, like left over chicken breast, canned chicken or ground beef, shrimp

2% grated cheddar cheese

Baked tortilla chips

Low fat or no fat sour cream

Whisk cream soup and enchilada sauce in large pot over medium heat

Add all other canned ingredients and any already cooked protein

Simmer for about ½ hour

Serve with sour cream, chips and cheese.

Spaghetti Squash Casserole from: Stephany

1 medium spaghetti squash

1 jar low fat alfredo sauce

1 can diced tomatoes drained

1 lb cooked protein (shrimp, fake crab, chicken breast diced)

3-4 slices chopped turkey bacon crisped in a pan and patted optional

½ parmesan cheese

Your choice of herbs, I like thyme, basil garlic and onion powder salt and pepper

Cut squash in half, scrape out the seeds and pulp, cover in a large dish that will fit the squash. Add about ¼ water and cover the dish with saran wrap. Cook in microwave 5-7 minutes then turn the squash over and rotate the squash and cook until the inside of the squash peels away with a fork. Let the squash cool enough so you can handle it, and scrape out from the skin into the casserole dish, add all other ingredients and cook in microwave loosely covered until bubbly or in the oven 350 degrees. This dish can be stretched even more by adding ½ box of pasta cooked and leave the tomato juice in.

Paula Deans- Crock Pot Mac/Cheese sent by: Charilla

2 cups Macaroni Noodles
1/2 stick of Butter
2 1/2 cups Sharp Cheddar Cheese(grated)
1 can Cheddar Cheese Soup
1/2 cup Sour Cream
1/2 teaspoon (dry) Mustard
1/2 teaspoon Salt
1/2 teaspoon Pepper
1/2 cup of Milk
3 Eggs(beaten)
1/2 cup Cheddar Cheese(grated)

Cook noodles till done-drain.
Put butter,sharp cheddar cheese in pot and melt, then pour melted Cheese in Crock pot and add Cheddar Cheese Soup. In bowl add Sour Cream, dry Mustard,Salt,Pepper, Milk and 3 beaten Eggs. Add to Cheese mixture in Crock pot and add cooked noodles and stir together. Cook on low for 2 1/2 hours, then top with your 1/2 cup grated Cheddar Cheese, return lid and finish cooking for 30 more minutes. Total cooking time is 3 hours. ENJOY!

Chicken Enchilada Dip from: Charilla

Ingredients:
1 pound boneless skinless chicken breast halves, grilled and shredded**
1 package (8 oz. size) cream cheese, softened
1 cup mayonnaise
1 package (8 oz. size) shredded Colby-Monterey Jack cheese or Mexican blend cheese
2 can (4 oz. size) diced green chili peppers
1 bag of favorite corn chips

Directions:
After cooking chicken and shredding it, place chicken in a medium bowl, and mix in cream cheese, mayonnaise, shredded cheese, green chili peppers.

Transfer the chicken mixture to a medium baking dish. Bake uncovered at 350 for 30 minutes, or until the edges are golden brown.

** season the chicken with your favorite spices

Can be served as a meal all by itself...we love it~ENJOY!!!

1 Dish Chicken from: Charilla

What you'll need:
1 1/2 cups hot water
1/4 cup(1/2 stick) butter, melted
1 pkg. (6oz.) Stove Top Stuffing Mix Chicken
6 small boneless Chicken Breast
1 can Cream of Mushroom Soup
1/3 cup Sour Cream

Mix Hot Water, Butter and Stuffing Mix( set aside)
Cook Chicken in no stick skillet on mid high for 5 min. on each side or until golden brown on each side. Mix Soup and Sour Cream; pour over Chicken. Top with stuffing mixer, cover, Cook low heat for about 10 more min.


Directions if you want to use oven instead...

Heat oven to 375*
Prepare stuffing as directed. Place Chicken in 13x9 pan, mix soup and Sour cream pour over chicken. Top with stuffing. Bake 35min. or til chicken is done.

ENJOY!!!

Cheesy Chicken Pot Pie from: Charilla

What you'll need:
3 cups chopped cooked Chicken
1 pkg. frozen Vegetables blend
1/2lb (16oz.) Velveeta prepared Cheese, cut into 1/2 inch cubes
1 can Cream of Chicken Soup
1 can (8oz) Crescent Dinner Rolls

Heat oven 375*
Combined the first 4 ingredients in a 13x9 baking dish or pan. Unroll dough, place over chicken mixture already in pan. Bake 20 to 25 min. or until crust is golden brown.