- 1 Cup Cooked Rice
   - 2 Boneless Chicken Breasts
   - 2 Cans Campbell's Cream of Mushroom Soup
   - 1 Cup of Water
   - 1 Tbsp of Salt
   - 1 Tsp of Ground Black Pepper
   - 1 Tsp of Ground Cayenne Pepper

Directions:

Boil or bake the chicken breasts, which ever you prefer until they are cooked completely.  Once cooked let them cool down some and cut them into strips or cubes.  Next grease a 9x6 or larger baking dish with a non-stick spray.  Mix the rice, with the chicken, and the rest of the ingredients.  Spread this inside the baking dish evenly and if you wish add grated cheddar or parmesan cheese on top and back for 20 minutes at 375 degrees.

   - 2 Lbs of Semi-Thawed Hash Browns
   - 1 Stick Margarine Melted
   - 1 Tsp Salt
   - 1/2 Tsp of Ground Black Pepper
   - 1 Can of Campbell's Cream of Chicken Soup
   - 8 Oz of Cheese Whiz
   - 10 Oz. Grated Cheddar Cheese
   - 1 Pint of Sour Cream
   - 2 Cups of Corn Flakes w/ 1/2 Stick of Margarine Melted

Directions:

Preheat the oven to 350 degrees. Mix the hash browns, stick of margarine, salt, pepper, cream of chicken, cheese whiz, grated cheddar cheese, and the sour cream in a big bowl. Mix it thoroughly. Next add it to a 12x9 baking dish that is pre-sprayed with a non-stick spray like Pam. Smooth out the top of the mixture in the dish.  Place it in the oven to bake for 30 minutes. While this is cooking mix the cornflakes with the half stick of melted margarine. Once the timer goes off remove it from them oven. Cover the top of the dish with the corn flakes and return to the over for another 30 minutes. Once the timer goes off again remove from the oven and let cool for 10 minutes before serving.

   - 1 Large Bag of Frozen Tater Tots
   - 1.5 lbs or More Ground Beef
   - 1 Can of Campbell's Cream of Mushroom Soup
   - 1 Can of Campbell's Cream of Chicken Soup
   - 1 Can of Campbell's Cheddar Cheese Soup
   - 2 Tbsp of Garlic Salt with Parsley
   - 1 Tsp of Ground Black Pepper

Directions:

Brown the ground beef and drain it.  Next add the 3 cans of soup and stir well. Add the pepper and the garlic as well and mix well.  Next spray a 12x9 baking dish with a non-stick spray. Evenly add the tater tots to the baking dish and pour the ground beef and soup mixture over the top. With a mixing spoon push the ground beef into the cracks of the tater tots to make sure it seeps down into them. Next add the baking dish to a preheated oven at 375 degrees and bake for 30 minutes.

   - Box of Large Pasta Shells
   - 8 to 12oz of Asago Cheese
   - 8 to 12oz of Fetta Cheese
   - 12oz of Grated Parmesan Cheese
   - Spaghetti Sauce of Your Choosing
   - 20 Large Precooked Italian Meatballs
   - 2 Eggs
   - 1 Tbsp of McCormicks Italian Seasoning Blend (Red Topped Container)

Other Items Needed:

   - Wax Paper

Directions:

First, heat up the meatballs and pat off the excess grease.  In a large sauce pan add your pasta sauce and crumble in about 8 of the meatballs. Let it warm up on the stove on low.

Now in a large mixing bowl add the all the asago and fetta cheese, and half of the parmesan cheese. Next add in the eggs and crumble about 10 to 12 of the meatballs. Add in 1 Tbsp of the italian seasoning or more if you prefer a stronger flavor. Mix thoroughly. Let this sit. Next, in a large pot fill it with water enough that would cover all the shells you put in it. Bring this to a boil and add the shells in. You do not want to cook them all the way through. Just cook them long enough that they are flexible enough to fill with the cheese mixture.

Once the shells are cooked enough remove them and let them drain. Place them on a sheet of wax paper and let them cool for about 2 minutes. While they are cooling grease a 12x9 pan with a non-stick spray. After the shells are cool enough to handle get a spoon and get to filling. Place as many of the shells in the baking dish as you can. You will probably have a few left over. I tend to cook two sets, one in a 12x9 and a second in a 8x8 dish. Once they are all in the dish cover them with the spaghetti sauce and top off with the remaining parmesan cheese. Place in a preheated oven of 375 degrees and bake for 30 minutes. Let cool for 5 to 10 minutes before serving.

   - 1 - 2 Lbs Ground Beef
   - 1 Can Black Beans
   - 1 Can Rotel Tomatoes
   - 24 Flower Tortillas
   - 2 Cups Instant White Rice
   - 4 Cups Shredded Cheddar Cheese
   - 1 Pint of Sour Cream
   - Chili Powder
   - Onion Powder
   - 1 Tsp of Salt
   - 1 Package of McCormicks Taco Seasoning

Directions:

First brown the ground beef and follow the directions on the taco seasoning to make the taco meat. While that is cooking follow the directions to make the 4 cups of cooked white rice. Add half the can of rotel to the rice while it is cooking and 2 Tsp of chili powder, 1 Tsp of onion powder, and 1 Tsp of salt to the rice as it cooks as well. Grease a 9x12in glass pan and layer 6 tortillas on the bottom. Next spread the taco meat even across it. Next add another 6 tortillas on top to form a new layer. Drain the black beans, add 1 Tsp of chili powder and onion powder, one cup of cheddar cheese to it and spread over the tortillas. Again make another layer. Next mix the cooked rice with half a pint of sour cream and 1 cup of cheddar cheese. Add one last layer of tortillas and cover with the remaining cheese. Sprinkle some chili powder on top and bake at 375 degrees for 30 minutes. Cut into squares and serve.