Mon - Chicken and Rice Casserole
Tue - Chili Bake
Wed - Mac N Cheese
Thur - See Thanksgiving Shows All Week Prep!
Fri - out of Town link
Thur - See Thanksgiving Shows All Week Prep! All the favorites - turkey, dressing, sweet potatoes, pie, and other desserts, and of course, grandma's rolls!
The few days after we usually make Turkey Soup, Turkey Pot Pie or Creamy Green Chili Enchiladas for some different ideas see here
Pizza - Jan 13 2013 for recipe
Italian Wedding Soup
1 (14 oz) package of frozen meatballs, thawed and browned OR homemade meatballs
12 cups Chicken Broth
1 lb of Escarole, chopped
2 cups Ditalini pasta
Bring broth to boil in a large soup pot. Add pasta, escarole and meatballs, boil until pasta and escarole is tender, about 8-10 minutes. Top with grated Parmesan Cheese, if desired.
Chicken and Rice Casserole4 skinless, boneless breast filet
1 can cream of mushroom soup (I perfer Campbell's Healthy Choice)
1 1/2 cans of water
2 cups dry Long Grain White Minute Rice
2 tsp Salt
Salt and Pepper to taste
Grease a 9x13 pan with butter. Sprinkle Chicken Beasts with salt and pepper - both sides. Mix rice, salt, soup and water in the pan. Evenly spread out rice. Place chicken on top. Cover with foil. Bake in 350F oven for 40-60 minutes, or until rice is done and chicken is no longer pink and liquid is adsorbed.
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