Easy Chicken Casserol

Easy Chicken Casserol
by: Kay Hodges

2 pkgs. Stove Top Stuffing Mix
1/2 cup Sour Cream
2 Cans Cream of Chicken Soup
1 Cooked Chicken, cut into bite sized pieces.

Directions; Prepare 1 package stuffing and place in 9 x 13 inch pan, sprinkle with chicken. Mix soup and sour cream together and pour over the chicken. Fix the other package of stuffing and spead over the top. Bake at 350 degrees for 30 minutes or until heated through.

Can also use turkey!

Chicken Divan

Chicken Divan
by: Kay Hodges

1 (10-12 oz) pkg Frozen Broccoli
1 Chicken, cooked and cut into pieces
1 cup Mayonaise
1 can Cream Of Chicken Soup
1/2 can Water
Salt & Pepper to taste
2 TBSP. Lemon Juice
Grated Cheese
Bread Crumbs

Directions: Place broccoli in the bottom of casserol dish. Place chicken on top. Mix mayonaise, soup, water and lemon juice and pour over chicken and broccoli. Salt & pepper to taste. Top with bread crumbs and grated cheese. Bake for 30-40 minutes at 350 degrees.

Kay's Favorite Banana Bread

Kay's Favorite Banana Bread

by: Kay Hodges

1/2 cup Oil

1 cup Sugar

2 Eggs, beaten

3 Bananas, mashed

Beat Together.

2 cups Flour

1 tsp. Salt

3 TBSP Milk

1/2 tsp Baking Powder

1/2 tsp Baking Soda

1 tsp Vanilla

1/2 cup chopped Nuts

Directions: Add remaining ingredients, beating well and stir in nuts. Pour into lightly dusted loaf pan. Bake at 350 degrees for 1 hour. Cool and store in an airtight container.