Chicken and Biscuits

Ingredients:
2 pkg. frozen peas
4 c. cooked chicken
2 c. condensed cream of chicken soup
1 c. sour cream
1 c. milk
1 tsp. salt
1 tsp. pepper
biscuits
2 1/2 c. shredded Cheddar cheese 

Preparation Instructions:
Heat oven to 425 degrees. Rinse peas to separate. Heat peas, chicken, soup, sour cream, milk, salt and pepper to boiling, stirring frequently. Prepare biscuits. Pour hot chicken mixture into two 11 3/4 x 7 1/2 x 1 3/4 baking dishes. Sprinkle with cheese. Place biscuits on cheese. Bake until peas are tender, and biscuits are browned. About 25-30 minutes. 

10 servings.
Note: You can also use rolled biscuits from the can to make it go faster. But we think homemade biscuits are much better!

Granny's Chicken Casserole

Ingredients:
About 8 c. cooked, deboned chicken, chopped
12 slices cubed white bread
2 c. milk
1 c. mayonaise
2 can cream of chicken soup
3 c. shredded cheddar cheese
Saute: 1 c. celery; 1 c. onion; 1 c. bell pepper


Preparation Instructions:
Mix all together. Put into 2 greased 9x13 pans. Bake at 350 degrees for 45 minutes.

Breakfast Sausage Casserole

Ingredients:

2 cans refrigerated crescent rolls

1 chub sausage

1 - 8 oz package cream cheese, cubed

2 cups sharp cheddar cheese

Preparation Instructions:

Grease a 13x9 inch pan and set aside. Fry sausage till fully cooked. Remove from heat and drain. Add cream cheese and stir till combined. Lay out 1 can crescent rolls in bottom of prepared pan. Put your sausage/cream cheese mixture in. Stretch your other can of crescent rolls over the top of that. And sprinkle (or dump) on the cheddar. YUM! Bake at 350 for 15 minutes, and then turn the oven up to 375 and bake till golden brown. 

Spicy Chicken Casserole with Corn Bread

Ingredients:
2 Tb. Olive oil
4 boneless, skinless chicken breasts, cut into bite-sized pieces
1 pkg. Taco seasoning mix
1 can (about 15 oz.) Black beans, rinsed and drained
1 can (about 14 oz.) Diced tomatoes, drained
1 can (about 10 oz.) corn, drained
1 can (about 4 oz.) Diced mild green chiles, drained
½ cup salsa
1 box (about 8.5 oz.) Corn bread mix, plus ingredients to prepare mix
½ cup shredded cheddar cheese
1/4 cup chopped bell pepper, red or green

Preparation Instructions:
1. Preheat oven 350 degrees, spray 2 quart casserole dish with nonstick cooking spray; set aside.
2. Heat oil in large skillet over medium heat.  Add chicken, cook and stir until no longer pink.
Sprinkle taco seasoning mix over chicken.  Take off flame, then add beans, tomatoes, corn, chiles and salsa; stir until well blended.  Transfer to prepared casserole dish.
3. Prepare corn bread mix according to package directions; stir in cheese and bell pepper.  Spread batter over chicken mixture.
4. Bake 30 minutes or until corn bread is golden brown.

Sidenotes: We liked more cheese on this, so we used twice the amount, I believe.
Also, spread cornbread batter thinly and bake a bit longer for center to bake well.

Serve with sour cream for topping.
You can halve the green chiles if you want it a bit milder too.

Makes 4-6 servings

Sausage Brunch Casserole

asIngredients:
1 package Jimmy Dean Sausage
4 ½ c. cubed bread
2 c. sharp cheddar cheese
10 eggs slightly beaten
4 c. milk
1 tsp dried mustard
1 tsp salt
1/4 tsp onion powder
dash pepper

Preparation Instructions: 
Place bread in well buttered 9x13 baking dish. Sprinkle with cheese. Combine next 6 ingredients. Sprinkle sausage over top. Chill overnight. Preheat oven to 325. Bake uncovered for about 1 hour. Tent with foil if top begins to brown too quickly. Serves 6.