February 2012 Dinner Exchange

TACO CASSEROLE
by Jen Atwood

2 (15 oz.) cans chili
1 can cream of mushroom soup
1 pkg. taco seasoning
1 lb. ground beef, browned and drained
1 pkg. Fritos Corn Chips
2 c. shredded cheddar cheese, divided

Mix together chili, soup, taco seasoning, 1 cup cheese and ground beef. For freezing, place meat mixture in gallon size freezer bag; seal and freeze. Include a bag of Fritos and 1 cup shredded cheese. Otherwise, place the meat mixture in a 9x13 pan and top with chips. Bake at 350 degrees for 30 minutes or until bubbly. Take out of oven and top with remaining cheese. Top with other family favorites such as sour cream, olives, tomatoes and salsa.




CREAMED CHICKEN & BISCUITS
by Kenna Mills

1/2 large onion
1 1/2 tsp. butter
4-5 c. chopped cooked chicken
1 1/2 cans cream of chicken souop
1 c. sour cream (light)
3/4 c. milk
1 large jar chopped pimientos
1 c. shredded cheddar cheese
2 containers of biscuits

Preheat oven to 350 degrees. Grease a 9x13 pan. Chop onion and saute in butter. Combine sauted onion, chicken soup, sour cream, milk, 3/4 c. cheese and pimiento in a medium bowl. Mix well. Spoon mixture into 9x13 pan. Bake for 20 minutes. Arrange biscuits over top. Sprinkle remaining cheese over biscuits. Bake another 20 minutes or until biscuits are golden brown and sauce is bubbly. Makes 6 servings.



APRICOT CHICKEN
by Kari Brown

1/3 c. Apricot Preserves
1 c. Italian Dressing
Boneless, skinless, chicken breasts

Measure out marinade into freezer bags, and mix by squeezing bag around. Add raw chicken and freeze. Great for grilling or if frozen, thaw overnight in fridge and can bake in 11x7 pan at 350 degrees for an hour.