Marvelous Recipes

Creamy, satisfying comfort food that’s quick and easy to make!

1-1/2 cups Radiatore pasta, uncooked
4 boneless, skinless chicken breast halves, cut into bite-size pieces
2 tablespoons butter
1 (10-3/4 ounces) can condensed cream of mushroom soup, undiluted
1 cup sour cream
1 (4 ounces) can mushroom stems & pieces
1 cup shredded cheddar cheese
1 cup French-fried onions

1. Cook the pasta according to the package directions; drain and transfer to an 11×7-inch baking dish sprayed with cooking spray.

2. In a large skillet, cook the chicken in the butter until meat is no longer pink. Stir in the remaining ingredients. Pour mixture over pasta in baking dish. Top with cheddar cheese and French-fried onions.

3. Bake at 350 degrees F. for 20 to 25 minutes or until hot and bubbly, cheese is melted and onions are golden brown. Makes 4 servings.

Emily

These flavorful beans are the perfect side for just about any main dish you wish to serve them with.

1/4 cup butter or margarine
2 medium leeks, rinsed, white part and some of the green thinly sliced
1/4 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon pepper
1 (14 oz.) can chicken broth
1/3 cup Parmesan cheese
1/4 teaspoon ground nutmeg
1 (16 oz.) bag frozen cut green beans, thawed
1/2 cup French-fried onions

Preheat oven to 350 degrees F. In a 12 inch skillet over medium heat, melt butter or margarine. Add leeks; cook 5 to 7 minutes, stirring occasionally, until leeks are soft and tender.

Using a wire whisk, stir in flour, salt and pepper. Cook, stirring constantly, until smooth and bubbly. Gradually stir in broth. Heat to boiling, stirring constantly; boil 1 minute. Stir in cheese and nutmeg. Cook 1 to 2 minutes or until cheese is melted. Stir in green beans. Pour mixture into an ungreased 1-1/2 quart casserole dish. Sprinkle with French-fried onions.

Bake for 20 to 25 minutes or until bubbly. Makes 8-10 servings.