You can adjust this to fit your needs:

Mix and Match Casserole

Ingredients

CHOOSE ONE SAUCE MAKER: 1 can cream of mushroom soup -- (10 3/4-ounce)

undiluted 1 can cream of celery soup -- (10 3/4-ounce)

undiluted 1 can cream of chicken soup -- (10 3/4-ounce)

undiluted 1 can Cheddar cheese soup -- (10 3/4-ounce)

undiluted 2 cans diced tomatoes with basil -- (14 1/2-ounce)

garlic, and oregano, undrained CHOOSE ONE VEGETABLE: 1 can cut green Italian beans -- (14 1/2-ounce)

drained 1 can sweet peas -- (15 1/4-ounce)

drained 1 can asparagus cuts and tips -- (10 1/2-ounce)

drained 1 can whole kernel corn -- (15 1/4-ounce)

drained 1 can chopped spinach -- (13 1/2-ounce)

CHOOSE ONE PASTA/RICE:

2 cups uncooked elbow macaroni

1 cup uncooked regular rice

4 cups uncooked wide egg noodles

3 cups uncooked small pasta shells

CHOOSE ONE MEAT/FISH/POULTRY:

2 cans solid white tuna in spring water -- (6-ounce) drained

and flaked 2 cups chopped cooked chicken

2 cups chopped cooked ham

2 cups chopped cooked turkey

1 pound ground beef -- browned and drained

CHOOSE ONE OR MORE EXTRAS (OPTIONAL):

1 can sliced mushrooms -- (3-ounce) drained

1/4 cup sliced ripe olives

1/4 cup chopped red or green bell pepper

1/4 cup chopped onion

1/4 cup chopped celery

2 garlic cloves -- minced

1 can chopped green chiles -- (4.5-ounce)

1 envelope taco seasoning mix -- (1 1/4-ounce)

CHOOSE ONE OR TWO TOPPINGS:

1/2 cup shredded mozzarella cheese -- (2 ounces)

1/2 cup grated Parmesan cheese

1/2 cup shredded Swiss cheese -- (2 ounces)

1/2 cup fine -- dry breadcrumbs

1 cup round buttery crackers -- crushed

1 cup herb-seasoned stuffing mix

Combine 1 (8-ounce) container sour cream, 1 cup milk, 1 cup water, 1 teaspoon salt, and 1 teaspoon pepper with Sauce Maker (omit sour cream and milk when using tomatoes). Stir in Vegetable, Pasta/Rice, Meat/Fish/Poultry, and, if desired, Extras. Spoon into a lightly greased 13- x 9-inch baking dish.

Bake, covered, at 350? for 1 hour and 10 minutes. Uncover and sprinkle with Toppings; bake 10 more minutes. Makes 6 servings.

Invent your own one-dish combinations, switching ingredients for variety. We stirred together the following mixtures and liked the easy preparation. Each casserolebakes 1 hour and 20 minutes, eliminating the need to precook the pasta or rice. But don't limit yourself to these taste-tested recipes -- experiment with different flavors and create family favorites.

Preparation

Chicken Casserole: cream of chicken soup, asparagus, rice, chicken, Parmesan cheese, breadcrumbs Ham Casserole: cream of celery soup, green beans, wide egg noodles, ham, garlic, 2 portions Swiss cheese Turkey Casserole: 3 cans diced tomatoes, sweet peas, small pasta shells, turkey, onion, garlic, 2 portions mozzarella cheese, herb-seasoned stuffing mix or round buttery crackers Ground Beef Casserole: Cheddar cheese soup, corn, elbow macaroni, ground beef, sliced mushrooms, green chiles, taco seasoning mix, 2 portions mozzarella cheese Meatless Casserole: diced tomatoes, corn, rice, ripe olives, 4 portions bell pepper, 4 portions celery, garlic, Parmesan cheese Tuna Casserole: cream of mushroom soup, sweet peas, elbow macaroni, tuna, sliced mushrooms, mozzarella cheese, breadcrumbs

 

 

 
I moved to MX many months ago and the chicken here is yellow.  It is probably better than US chicken as it has no growth hormone, no antibiotics, none of that.  And btw... they are HUGE here! OMG, you should see a chicken leg, it looks like a dwarf turkey leg.  The breasts are ... you have to see it to believe it.  Amazing what happens when you just let a chicken grow the natural way.  My dog is sick and on an all chicken diet.  I went to the butcher and asked for 1 chicken breast.  It was about the same as 4 chicken breasts in the US.

Anyway, I want to know... why is chicken yellow?  I can't get beyond the color, it looks like a  big glob of fat.

Any seniors here that remember chickens from before we loaded them up with chemicals?

TIA

Great!  Thank you!

I make something like this all the time. I use Ken's lf blue cheese dressing and add Frank's hot sauce to taste. I haven't found a lf ranch that I like, so I stick with blue cheese.

Take some cayenne pepper and splenda and mix together (maybe an 1/8 tsp. of cayenne to a packet of splenda) and mix a bit into a some ranch dressing and adjust to your taste.