Marvelous Recipes

2 (10-3/4 ounce) cans condensed cream of chicken soup
1 cup chicken broth
1/4 cup coarsely chopped pitted kalamata olives
2 tablespoons drained capers
2 cloves garlic, minced
1 (14 ounce) can artichoke hearts, drained and chopped
1 cup drained, coarsely chopped sun-dried tomatoes
8 boneless, skinless chicken breast halves
1/2 cup chopped fresh basil leaves
Hot cooked rice

1. Stir the soup, wine, olives, capers, garlic, artichokes and tomatoes in a 3-1/2 quart slow cooker. Add the chicken and turn to coat with the soup mixture.

2. Cover and cook on Low for 7 to 8 hours or on High for 4 to 5 hours or until the chicken is cooked through. Sprinkle with basil; spoon over hot cooked rice. Makes 8 servings.

Emily

For a delicious comfort food dinner, you can’t go wrong with this flavorful, yummy recipe. Simply “marvelous”!

12 ounces uncooked wide egg noodles
1 (10-1/2 ounce) can cream of chicken soup
1 (10-1/2 ounce) can cream of mushroom soup
1 cup sour cream
1/3 cup milk
2 cups cubed cooked chicken
8 ounces Velveeta, cubed
1 medium onion, chopped
3/4 cup roasted red bell peppers (from jar)
1 (2.25 ounce) can sliced ripe olives
1 (6 ounce) package French fried onions

1. Cook the noodles according to the package directions; drain. In a very large bowl, combine the soups, sour cream and milk. Stir in the noodles, chicken, cheese, onion, red bell peppers and olives.

2. Pour into a greased 3-quart baking dish.* Sprinkle with the French fried onions. Bake at 350 degrees F. for 30 to 35 minutes or until hot and bubbly. Makes 8 servings.

* This recipe makes a lot so I divide it between two 8×8-inch baking dishes. I serve one and freeze the other for later use.

I discovered this recipe in an old church cookbook and decided to try it. I made a few minor modifications that I thought would make it even better than it sounded. This recipe makes a lot, so I divided it into two casseroles and shared one with my son Jason and his wife Christy. I got raving reviews from both of them as well as my husband Ralph. Looks like this one will be a family favorite!

6 ounces wide egg noodles (1/2 of a 12 ounce package)
2 pounds lean ground beef
3/4 cup chopped onion
3/4 cup chopped green bell peppers
3/4 cup chopped celery
2 (10 ounce) cans diced tomatoes and green chilies, undrained
1-1/4 cups beef broth (can be made from bouillon)
1 (6 ounce) can tomato paste
1 (15.5 ounce) can black beans, rinsed and drained
2 (2.25 ounce each) cans sliced ripe olives, drained
1-1/2 cups shredded cheddar cheese

1. Cook the noodles according to the package directions; drain.

2. Meanwhile,in a large skillet over medium-high heat, cook the beef, onion, bell pepper and celery until the meat is browned and the vegetables are tender (about 15 minutes); drain. Stir in the tomatoes and green chilies, beef broth, tomato paste, beans, olives and 3/4 cup of the cheese.

3. Transfer mixture to a 9 x 13-inch baking dish or two (8 x 8-inch each) baking dishes. Sprinkle the remaining 3/4 cup of the cheese on top of the larger casserole or divided between the two smaller casseroles. Cover with foil and bake at 350 degrees F. for 50 minutes or until hot and bubbly. The 9 x 13-inch casserole makes 8 to 10 servings, each 8 x 8-inch casserole makes 4 to 5 servings.

Emily

Sink your teeth into this hearty all-in-one dish for a real taste treat; not just once, but twice!!

1 pound lean ground beef
2 (15 oz) cans chili with beans
1 (8 oz) can tomato sauce
1 (2-1/4 oz) can sliced ripe olives, drained
1 (4 oz) can chopped green chilies
1 teaspoon chili powder
2 cups shredded cheddar cheese,divided
1 (32 oz) package frozen Tater Tots

1. Cook the beef in a large skillet over medium heat until no longer pink. Add the chili, tomato sauce, olives, chilies and chili powder; stir to combine. Divide mixture evenly between two greased 8-inch square baking dishes.

2. Sprinkle each dish with 1/2 cup of the cheddar cheese; top each with 1/2 of the Tater Tots. Cover and freeze one casserole for up to 3 months.

3. Bake the remaining casserole, covered, at 350 degrees F for 30 to 35 minutes or until heated through. Sprinkle with 1/2 cup of cheddar cheese; bake an additional 5 minutes or until cheese is melted.

To use frozen casserole; remove from the freezer 30 minutes before baking (do not thaw). Bake, covered, at 350 degrees F for 1-1/4 to 1-1/2 hours or until heated through. Sprinkle with 1/2 cup of cheddar cheese and bake an additional 5 minutes or until the cheese is melted. Each casserole makes 6 servings.

Emily

If you like pizza, and who doesn’t, you are sure to enjoy this flavorful dip. Your family and guests will compliment you on your good taste!

2-8 ounce packages cream cheese, cut into cubes
1-15 ounce can pizza sauce
1-8 ounce package sliced pepperoni, chopped
1-3.8 ounce can ripe olives, chopped and drained*
1-8 ounce package shredded mozzarella cheese
Bagel crisps or tortilla chips

1. Place the cream cheese in a 3 quart slow cooker. In a medium size bowl, combine the pizza sauce, pepperoni and olives; pour over the cream cheese. Top with mozzarella cheese.

2. Cover and cook on Low for 1-1/2 to 2 hours or until cheese is melted. Stir well and serve warm. Makes 5-1/2 cups.

3. Place bagel crisps and/or tortilla chips on serving platter or tray and place along side the dip.

* If you are not a fan of ripe olives, you may omit them. The pizza dip will still taste great!