• Cook the long grain rice according to package directions.
• Cook the wild rice separately in chicken broth for about 45 minutes or until tender.
• Drain both rices and mix together.
• In a frying pan, cook the sausage until browned and cooked through.
• Drain excess grease and set aside.
• In a mixing bowl, combine cream of mushroom soup, cream of chicken soup, Worcestershire sauce, and port wine.
• Gradually add chicken broth until a medium sauce consistency is achieved.
• In a separate pan, sauté celery, garlic, onions, and mushrooms in a small amount of margarine until tender-crisp.
• Preheat your oven to 350°F (175°C).
• In a large casserole dish, layer the cooked rices, diced chicken, cooked sausage, sautéed vegetables, and soup mixture.
• Top with homemade bread croutons if desired
• Bake in the preheated oven for about 45 minutes or until the croutons are lightly toasted and the casserole is bubbling around the edges.

• In a pan, melt 1/2 cup of butter or margarine over medium heat.
• Add the bread pieces to the melted butter, stirring well to coat all pieces evenly.
• Ensure that all pieces are moistened with butter.
• Spread the butter-coated croutons over the top of the casserole before baking.

• Preheat your oven to 350°F (175°C).
• Cook the noodles according to package instructions in salted water until al dente.
• Drain and set aside.
• In a mixing bowl, combine cooked noodles, condensed cream of mushroom soup, grated Parmesan cheese, drained mushrooms, and shredded chicken.
• Stir until well combined.
• Fold in the sour cream until evenly distributed.
• Transfer the mixture into a greased baking dish, spreading it out evenly.
• Bake in the preheated oven for 25-30 minutes, or until the mixture is heated through and bubbly.
• Sprinkle additional grated Parmesan cheese over the top during the last few minutes of baking, if desired.
• Serve hot and enjoy!

Prepare Mushrooms:

• Melt 1 tablespoon butter in a large saucepan over medium heat.
• Add sliced mushrooms and cook until tender, stirring constantly.
• Remove mushrooms from the saucepan and set aside.

Make the Sauce:

• In the same saucepan, melt 1/3 cup butter over low heat.
• Add flour, stirring until smooth.
• Cook for 1 minute, stirring constantly.
• Gradually add 2 1/2 cups milk, cooking over medium heat and stirring constantly until the mixture is thickened and bubbly.

Add Cream and Seasonings:

• Stir in Half & Half, Parmesan cheese, salt, black pepper, and nutmeg.
• Cook, stirring constantly, until the cheese melts and the mixture is smooth.

Add Meats:

• Stir in chopped chicken and ham.
• If the sauce is too thick, add the remaining 1/2 cup milk to reach desired consistency.

Assemble and Serve:

• Spoon the creamy mixture into baked puff pastry shells.
• Serve immediately.
• Alternatively, refrigerate the sauce and gently warm before serving.

Prepare Ingredients:

• Rinse the dried beef.
• Halve and debone the chicken breasts.
• Wrap each piece of chicken with a strip of bacon.

Layer in Crockpot:

• Arrange the rinsed dried beef at the bottom of a greased crockpot.
• Place the bacon-wrapped chicken pieces on top of the dried beef.

Prepare Sauce:

• In a mixing bowl, combine the cream of mushroom soup with the sour cream and flour mixture.
• Mix until well combined.

Pour Sauce Over Chicken:

• Pour the soup mixture evenly over the chicken in the crockpot.

Cook:

• Cover the crockpot and cook on low for 7 to 9 hours, or on high for 3 to 4 hours, until the chicken is cooked through and tender.

Serve:

• Serve the savory continental chicken over hot buttered noodles or with rice.

Preheat the Oven:

• Preheat the oven to 350°F (175°C).

Prepare Chicken:

• Cook the chicken breasts until fully cooked, then dice them into bite-sized pieces.

Mix Sauce:

• In a mixing bowl, combine the cream of chicken soup, mayonnaise, and lemon juice.
• Mix well until smooth.

Assemble Casserole:

• In a 9″ x 13″ baking dish, layer the ingredients as follows:

Green beans

• Cooked and diced chicken breasts
• Sliced water chestnuts
• Soup mixture
• Sprinkle grated cheddar cheese evenly over the top.

Bake:

• Bake in the preheated oven for 45 minutes to 1 hour, or until the mixture is bubbling and the cheese is melted and golden brown.

Cook Pasta:

• Cook the nested style angel hair pasta nests according to package instructions until just al dente (about 2 minutes less than the recommended time).
• Drain well and keep the nests together.

Prepare Chicken:

• Preheat the oven to 375°F (190°C).
• Season the chicken breast halves with salt, pepper, and garlic powder.

Assemble Dish:

• Place the seasoned chicken breast halves in a 9″ x 13″ baking dish.
• Spoon some drained spinach over each chicken breast.
• Carefully place a pasta nest on top of each chicken breast and spinach.

Make Sauce:

• In a saucepan, combine the cream of chicken soup and water.
• Bring to a boil, mixing well.

Bake:

• Pour the soup mixture evenly over the pasta nests in the baking dish.
• Bake in the preheated oven for 1 hour.

Add Cheese:

• Combine the shredded Monterey Jack and cheddar cheese.
• Sprinkle the cheese mixture over the pasta nests.
• Bake for an additional 5 minutes, or until the cheese is melted and bubbly.

• In a saucepan, combine the red currant jelly, Worcestershire sauce, lemon juice, Tabasco sauce, and dry mustard.
• Heat the mixture over low heat, stirring constantly, until the jelly is melted and the ingredients are well combined.
• Once melted, remove from heat and let cool slightly before using as a glaze or sauce for your dish.
• Enjoy this tangy currant glaze over chicken, pork, or roasted vegetables for a burst of flavor!

Preheat the Oven:

• Preheat the oven to 350°F (175°C).

Prepare the Sauce:

• In a mixing bowl, combine the mushroom soup, sour cream, sherry or Madeira, and sliced mushrooms.
• Mix well.

Assemble the Dish:

• Place the chicken breasts in a 9″ x 13″ baking dish.
• Cover each chicken breast with a slice of Smithfield ham.
• Pour the sauce over the chicken, reserving a small amount for later use.
• Sprinkle paprika over the chicken.

Bake:

• Cover the baking dish with aluminum foil.
• Bake in the preheated oven for 45 minutes to 1 hour, until the chicken is cooked through.

Add Cheese:

• Remove the baking dish from the oven.
• Uncover the chicken and place a slice of Swiss cheese on top of each chicken breast.
• Pour the remaining sauce over the cheese.

Finish Baking:

• Return the baking dish to the oven and bake for an additional couple of minutes, until the cheese is melted and bubbly.