Common Cuisine |

When I first tried this, I thought I had died and gone to heaven. It could easily serve as a main dish, but also makes a great choice for a potluck.

2 Tbsp butter
3 cups elbow macaroni
2 12 oz cans evaporated milk
1/3 cup milk
2 eggs
1/2 tsp seasoned salt
1/4 tsp garlic powder
1 lb (4 cups) shredded cheddar cheese
1/2 lb (2 cups) shredded jack cheese
salt and pepper

Preheat oven to 375. In a large pot, cook macaroni to al dente (barely done). Drain, and return to pot; toss with butter.

In a medium bowl, stir together milks and eggs. Add seasoned salt, garlic powder, 1 tsp salt and 1/2 tsp pepper. In another medium bowl, combine cheeses.

Layer 1/3 of the noodles in a 13″ x 9″ baking dish, cover with 1/3 of the cheese. Repeat two more times with remaining noodles and cheese. Pour milk mixture over all. Sprinkle with paprika.

Bake 35-45 minutes until top is lightly browned. Let sit 10-15 minutes before serving. Serves

This dish can be as everyday as a comforting bowl of chicken noodle soup. Or switch the fillers and presentation to make it company special. Two options are presented below.

SPECIAL: Serves 8

• 1 can cream of chicken soup

• 1 can chicken broth
• 1/4 tsp black pepper
• 1/2 cup Parmesan cheese
• 8 oz fresh sliced mushrooms
• 2 small fresh zucchini, diced
• 1 can water-packed artichoke hearts, drained and coarsely chopped (optional)
• 4 cups cut-up cooked chicken (about 4 breasts, or 1 whole bird)
• 1 pound whole-wheat rotini, cooked and drained
• 1 cup shredded Mozzarella cheese
• 1 small can french fried onions

Preheat oven to 400 degrees.

In a medium bowl, combine soups, pepper, and Parmesan cheese. Place cooked noodles, mushrooms, zucchini, artichokes and chicken in a large bowl. Pour soup mixture over noodle mixture, and gently stir to combine.

Portion into eight individual 2 cup ramekins or oven-proof bowls. Place on a cookie sheet, and bake for 15 minutes until bubbly. Top with shredded cheese and onions, and cook for 5 more minutes.

Serve.

SIMPLIFY: Serves at least 8

• Use any kind of cream soup you have on hand
• Use 2 cups frozen mixed vegetables, instead of mushrooms, zucchini and artichoke hearts
• Use cheddar instead of mozzarella cheese
• Stir everything together and place in 3 qt. casserole dish
• Bake at 400 for 25 minutes. Top with cheese and onions, then serve.

Whether you choose to make this special or simple, your audience will be delighted. May you be empowered to make similar variations to your own favorite recipes!

I was not sure I was going to like this, so I will not be offended if you have the same first impression. But I promise you it all just melts together and comes out tasting quite exotic. Make it for yourself to test it first, but consider that this is a great way to feed a lot of people economically. Give your party a luau theme, make up a banana-boatload of pina coladas, and hula the night away to the soundtrack of a steel drum band!

From the kitchen of Leigh Neaves

• cooked white rice

• chicken, cooked and shredded
• pineapple juice
• chow mein noodles
• celery, finely chopped
• white onion, finely chopped
• Campbell’s Golden Mushroom soup
• milk
• crushed pineapple
• shredded coconut
• slivered almonds

Marinate chicken overnight in pineapple juice.

Preheat oven to 350. Place chicken in baking pan, pour more juice over top, and bake for 2 hours. Cool, then shred with fork.

Mix condensed mushroom soup with just enough milk to make gravy consistency.

To Serve, layer in order: Rice, Chicken, Chow Mein Noodles, Celery, Onion, and Gravy. Add second layer of Noodles. Top with Pineapple, Coconut and Almonds.

• 1 package chicken-flavored stuffing mix
• 4 boneless skinless chicken breast halves
• 1 can condensed cream soup (chicken, celery, or mushroom flavor)
• 1/4 soup can milk (about 1/3 cup)

Preheat oven to 400.

Cut each chicken breast half in half and place in a glass baking dish.

Stir together condensed soup and milk.

Prepare stuffing mix according to package directions, but instead of letting it stand, immediately spoon it into the spaces around the chicken pieces. Pour soup mixture over chicken.

Cover dish with foil; bake 20 minutes. Remove foil and bake an additional 10 minutes or until chicken is completely white.

Serves 4 really hungry people, or 6 to 8 with a couple of generous side dishes such as steamed broccoli and rolls, or salad and fruit.

• 2 cups uncooked elbow macaroni
• 1 can condensed cheese soup (cheddar, fiesta nacho, southwestern jack, etc)
• ½ cup milk
• 2 cups shredded cheddar or jack cheese
• 1 (14 oz) can cut-up tomatoes, or 1 cup salsa

Preheat oven to 350°. Cook macaroni according to package directions; drain. Mix together soup and milk, then stir in cheese and tomatoes.

Stir macaroni into cheese mixture and pour into greased 9″ x 13″ glass baking dish. Bake for 40 minutes until lightly browned.

Serves 4 to 6.

For this dish, you can substitute any vegetables you have that you want to use up. You can use any cream soup you have on hand instead of the broccoli; or you can use broccoli cheese soup for a cheesier flavor.

• 2 T olive oil
• 1-2 boneless, skinless chicken breasts, cut into thin strips
• 2 cups frozen cut up broccoli
• ¾ cup sliced carrots, either 2 regular or a handful of baby carrots
• 1 cup milk
• 1 can condensed cream of broccoli soup
• 1 ¼ cups uncooked quick-cooking rice

In large skillet over medium-high heat, cook chicken in oil until no longer pink. Remove from skillet.

Add vegetables and cook until they turn bright colors and just begin to get soft (still crunchy).

Stir in soup and milk. Return chicken to skillet and heat to boiling. Reduce heat to low, cover and simmer 10 minutes.

Add rice. Cover; remove from heat. Let stand 5 minutes while you set the table, then fluff just before serving.

Serves 4 as a main dish.

The secret to having fabulous pot pie is to use tasty cooked chicken. Dawn likes to season and roast a whole chicken for this recipe, or pan-fry two or three chicken breasts with garlic, lemon pepper, and poultry seasoning until golden.

• 1 cup each, chopped: onion, celery, carrots
• ½ cup peas
• 1/3 cup butter
• ½ cup flour
• 2 cups chicken broth
• 1 cup milk
• 1½ tsp poultry seasoning
• 1 tsp salt
• ¼ tsp pepper
• 4 cups chopped cooked chicken
• 1 prepared pie crust

Saute onion, celery and carrots in butter for 10 minutes. Add flour to mixture, stirring well; cook one minute, stirring constantly.

Preheat oven to 400°. Combine broth and milk; gradually stir into vegetable mixture. Cook over medium heat, stirring constantly, until thickened and bubbly. Stir in poultry seasoning, salt and pepper. Add chicken and peas, stirring well.

Pour chicken mixture into greased shallow 2 qt casserole. Top with pastry, and slit with a few air vents. Bake for 40 minutes, until crust is golden brown. Serves 6.