Sunday: Homestyle Vegetable Soup with cornbread
Monday: Green Bean and Chicken Bake (Recipe to follow below) with salad
Tuesday: Baked Rigatoni, Garlic Bread
Wednesday: Meal at Church
Thursday: Quick Taco Macaroni and Cheese
Friday: Spicy Chicken Tortilla Casserole, Corn, Spanish Rice
Saturday: Goulash, Salad, Biscuits
Green Bean and Chicken Bake
1 can cream of mushroom soup
3/4 c. milk
1/8 tsp. pepper
2 pkgs. (9 oz. each) frozen green beans, thawed (you could used 2 cans, drained)
2 c. cubed cooked chicken (you could substitute turkey)
1 1/3 c. French Fried Onions, divided
1 1/2 c. shredded cheddar cheese, divided
3 c. hot mashed potatoes (homemade or prepared instant)
Preheat oven to 375. In a 3-quart casserole, combine soup, milk and pepper. Stir in beans, chicken, 2/3 c. french fried onions and 1 cup cheese. Spoon mashed potatoes on top.
Bake, uncovered, for 45 minutes or until hot. Sprinkle with remaining 1/2 c. cheese and 2/3 c. onions. Bake 5 more minutes or until onions are golden.
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