Spaghetti Chicken Cheese Bake
Adapted from Taste of Home: Cheesy Chicken Spaghetti
½ lb cooked spaghetti, little more
4 boneless skinless chicken breasts in bite size chunks or shred chicken
2 can cream of chicken soup
½ cup mayo
4 oz shredded cheddar cheese
Salt & pepper to taste
Sliced olives to top (optional)
Spray a 9×13 pan, spread spaghetti in pan. Spread cooked chicken on top of spaghetti. Mix soup, mayo & cheese. Pour over chicken. Sprinkle with parmesan cheese, salt, pepper. Bake at 325 covered for 30 minutes.
Can divide into two pans, freeze one. Thaw & bake at 350 for 40 minutes.
Venison Balls / Ham Balls
(less sweet recipe)
Makes 8 servings, can double easily. Recipe freezes well.
3 lbs meat of choice, I use ground venison.
¾ cup milk
½ sleeve of saltine crackers (crushed)
1 ¼ cup graham cracker crumbs
1 can tomato soup
⅓ cup vinegar
1 cup brown sugar
1 tsp mustard
In a large bowl, combine the first five ingredients (ball mixture). Using a ⅓ cup measure, shape mixture into 2-inch balls. Place in two large shallow roasting pans. Combine all remaining ingredients (sauce) and pour over balls. If you prefer a very sweet sauce, add more brown sugar to taste. Bake at 325 for about an hour, basting frequently with sauce.