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Chicken Enchiladas
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1 can cream of chicken soup
3 oz. pkg. cream cheese
1/2 cup milk
1/2 cup sour cream
1 cup chicken broth
8 oz. grated cheddar cheese
3 cooked and shredded chicken breast
12 flour tortillas
Combine soup, cream cheese, milk, sour cream and broth. Heat through in saucepan and mix until smooth. Pour 1/2 cup sauce in bottom of 9x13x2-inch baking pan. Fill tortillas with 3T chicken, sauce and shredding cheddar cheese. Roll tightly and put in pan. Cover tortillas with remaining sauce and shedded cheese. Bake at 350 degrees for 30 minutes or until hot in center.
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Hidden Valley Ranch
Quiche Lorraine
Quiche Lorraine
1 (8-inch) pie shell, baked & cooled
1 cup Swiss cheese, grated
3 lg. eggs
1 1/4 cup heavy whipping cream
1 pkg. Hidden Valley Ranch mix
2 tbsp. bacon bits, cooked
Preheat oven to 400 degrees. Sprinkle cheese in pie crust. Whisk eggs until frothy. Add other ingredients and mix. Pour over cheese. Bake 15 minutes. Reduce heat to 350 degrees; bake 15 to 20 minutes, until center is set. Cool. Serves 8.
Cooks.com - Recipe - Hidden Valley Ranch Quiche Lorraine
Baked Spaghetti
1 cup chopped onion
1 cup chopped green pepper
1 tablespoon butter or margarine
1 can(28 oz) tomatoes with liquid, cut up
1 can (4 oz) mushroom stems and pieces, drained
2 teaspoons dried oregano 1 pound ground beef, browned and drained, optional
12 oz spaghetti, cooked and drained
2 cups (8oz) shredded cheddar cheese
1 can (10-3/4 oz) cream of mushroom soup, undiluted
1/4 cup water
1/4 cup grated Parmesan cheese
In a large skillet, saute onion and green pepper in butter until tender. Add tomatoes, mushrooms, olives and oregano. Add ground beef if desired. Simmer, uncovered, for 10 minutes. Place half of the spaghetti in a greased 13-in. x 9-in. x 2 baking dish. Top with half of he vegetable mixture. Sprinkle with 1 cup of cheddar cheese. Repeat layers. Mix the soup and water until smooth; pour over the casserole. Sprinkle with Parmesan cheese. Bake, uncovered at 350 degrees for 30-35 minutes or until heated through. Yield: 12 servings.
Tuna Noodle Casserole
2 cans (10 3/4 oz) cream of mushroom soup
1 cup milk
2 cups cooked peas
2 cans (about 12 oz each) tuna or canned chicken breast, drained
4 cups hot, cooked medium egg noodles
2 tbsp. dry bread crumbs
2 tsp. butter, melted
Stir soup, milk, peas, tuna and noodles in 3-qt. casserole. Bake at 400 degrees or until hot. Stir. Mix bread crumbs with butter and sprinkle on top. Bake for 5 min. more. Makes 8 servings.
