Easy Chicken Casserole

Cook Time: 30 minutes

Ingredients:
2 cups soft bread cubes (about 3 slices)
1/2 cup shredded Cheddar cheese
2 tablespoons butter, melted
1 cup cooked vegetables (peas, green beans, mixed, etc)
2 tablespoons chopped onion
3 tablespoons butter
3 tablespoons all-purpose flour
1 teaspoon salt
1/8 teaspoon pepper
1 1/2 cups milk
1 1/2 cups cooked cubed chicken
1 large tomato, sliced

Preparation:
Combine bread cubes with melted butter and cheese; arrange half of mixture in a buttered 1 1/2-quart casserole dish. Spread vegetables over the bread mixture.

Saute chopped onion in remaining 3 tablespoons butter until tender. Blend in flour and seasonings; cook, stirring, until flour is blended into butter. Gradually add milk, stirring and cooking until thickened and bubbling. Stir in cooked cubed chicken. Pour chicken in sauce over vegetables in casserole; arrange tomato slices over sauce then top with remaining bread mixture. Bake at 325 degrees for 25 to 30 minutes, until hot and bubbly and lightly browned.

Tuna Bow Ties

We used Chicken instead of Tuna

8 oz bow tie pasta
1 (10.5 oz) can Cream of Chicken Soup
1 (120z) can evaporated milk
1/4 cup chopped onion
1/2 cup shredded Monterrey Jack cheese (we used Colby jack)
6 slices American cheese
1 can tuna, drained
1 cup frozen peas

Cook pasta in salted water for 2 minutes less than the shortest time recommended on the package. Mix together soup, milk and onion. Break American cheese into small pieces. Stir in cheese, tuna, peas and bowties. Place in greased baking dish. Top with buttered bread or cracker crumbs. Bake uncovered for 45 minutes at 350 deg.