Chicken Pot Pie

Tater Tot Casserole

1 bag Tater Tots
Hamburger
1 Onion
1 can sliced Mushrooms, drained
1 can sliced Olives, drained
1 can Cream of Mushroom Soup
1 bag frozen Peas
1 can Corn, drained
1 can Spicy Tomatoes
1 carton Sour Cream
Shredded Cheese (optional)


In frying pan, brown hamburger and season with salt and pepper to taste.
Add chopped or cubed onion and sliced mushrooms.
When hamburger loses pinkness, stir in cream of mushroom soup.
Add spicy tomatoes, can of sliced olives, peas, and can of corn. Simmer.
While these are simmering pour ½ - ¾ bag of tots into a 9x13 baking pan.
Mix ½ carton Sour Cream into simmering mixture, spread evenly over tots.
Shred Cheese over top.
Bake at 350* until the casserole is warm clear through.

Tuna Noodle Casserole

2 cans (10.5oz each) Cream of Mushroom Soup
1 C. Milk
2 C. Frozen Peas
2 cans (12oz each) Tuna
4 C. Hot, Cooked medium egg noodles
1 TBS. Butter, melted
CHEESE

Preheat oven 400*F
Stir soup, milk, peas, tuna, and noodles in a 9x13 pan.
Bake at 400*F for 30 min. or until hot
Shred Cheese over top and bake for 5 min. more.

Chicken Enchiladas

1 can (14.5oz.) Spicy Tomatoes
2 cans (10.5oz.) Cream of Chicken Soup
16oz. (1lb.) Sour Cream
3 cups Shredded Cheese
Chicken (1-2lbs.)
Tortillas (about 10)

Put Chicken in HOT frying pan, once browned on one side, turn.
Pour can of Spicy Tomatoes over chicken, cover and reduce heat.
Mix Sour Cream and Cream of Chicken Soup
Set aside 2 cups of mixture for enchilada topping
To the filling, add 2CUPS of the Cheese
Once Chicken is cooked, shred and add to filling.
Drain liquid off tomatoes and add tomatoes to filling. Mix Well
Put ¼ to ½ cup filling in tortilla
Roll tortilla and filling and lay in 9x13 pan, repeat until filling is gone.
Pour topping over enchiladas and sprinkle with remaining cheese.
Bake at 350* for 20 min. or until heated through.