Roll ham around cheese sticks and secure with toothpicks. Marinate all in dressing. Serve with French bread.
4 large chicken breasts -- cooked and chopped
1 can asparagus -- drained and chopped
1 cup mayonnaise
1 lemon -- squeezed
1 can cream of chicken soup
1 roll Ritz Crackers -- crushed
1/2 cup butter -- melted
Layer in baking dish your chicken. Next layer your asparagus. Now mix the mayonnaise, lemon juice and chicken soup. Add this as your third layer. Next add the crushed Ritz crackers and drizzle with butter. Bake at 350 for 30 minutes.
Mix cream cheese and butter until smooth and add 2Tablespoon milk, onion, and salt and pepper. Add chicken to this and mix well. In saucepan mix 1/2 cup milk, 1/2 cup cheese, and soup. Heat until cheese melts but do not boil. Put part of soup mixture in bottom of casserole dish. Roll chicken mixture in crescent rolls and lay on soup in dish. Put rest of soup on rolls. Sprinkle with cheese and bake at 325 for 30 minutes.
Saute veggies in oil. Add broth, tomatoes, and bay leaf and bring to a boil. Spread rice in casserole. Pour liquid in a stir well. Add chicken, mix. Bake at 350 for 1 hour.
In large skillet cook bacon until crisp. Set aside. In 2T. drippings cook flour 1 minute, stirring constantly. Add veggies and thyme. Cook until veggies are tender, stirring occasionally. Stir in V8 juice, hot sauce and shrimp. Cook until shrimp are pink and opaque. Serve over hot cooked rice. Top with crumbled bacon, if desired.
1 1/3 cups instant rice
1 cup grated cheddar cheese
2 cups deboned, chopped chicken
1 1/2 cups cooked, chopped broccoli
1 can cream of mushroom soup
1 1/2 cups chicken broth
Layer in 2 quart cassserole: rice, 1/2 of cheese, chicken, broccoli, soup and broth. Pierce the casserole with fork to let the broth seep down to bottom. Add rest of cheese to top. Bake at 375 for 20 minutes.
