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

Parmesan 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. 

Ball mixture:

3 lbs meat of choice, I use ground venison.

2 eggs

¾ cup milk

½ sleeve of saltine crackers (crushed)

1 ¼ cup graham cracker crumbs

Sauce mixture: 

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.