Gift of a casserole

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Cheesy Chicken Casserole

• 3 cups shell noodles uncooked
• 3 tablespoons butter
• 1/3 cup red bell pepper diced
• 1 onion finely diced
• 1/2 teaspoon seasoning salt
• 1 teaspoon chili powder
• 10 3/4 oz cream of chicken soup condensed
• 1 1/3 cups milk
• 3 cups shredded sharp Cheddar cheese divided
• 1/3 cup shredded parmesan cheese
• 4 oz mild green chiles
• 3 cups cooked chicken
• Heat oven to 375°F.
• Cook shells al dente according to package directions.
• Cook onion and red bell pepper in butter until tender, about 5 minutes. Stir in salt and chili powder.
• In a large bowl combine soup, onion mixture, milk and 2 cups cheddar cheese and parmesan cheese.  Mix well. Stir in chicken, pasta and green chiles.
• Spread into a 9x13 casserole dish. Top with remaining cheese.
• Bake 30-35 minutes or until hot and bubbly.

Homemade cream of mushroom soup

• 1 can of evaporated milk (you can use regular milk in a pinch, it just won't be quite as creamy)
• chicken broth (I used reduced sodium)
• 1 1/2 teaspoons onion powder
• 4 tablespoons of corn starch
• 1 tablespoon olive oil
• 1/4 teaspoon black pepper
• 1 cup of mushrooms

• Pour the can of evaporated milk and add chicken broth to total 2 cups.
• Add all ingredients except the mushrooms into the blender and give it a quick whirl to mix.
• Add in the mushrooms and blend again until mushrooms reach desired size. This can be a couple of seconds for chunks of mushrooms or longer if you'd like to puree (& hide) the mushrooms.
• Place in a saucepan on medium high heat. Stir continuously with a whisk until thick.
• Remove from heat and cool.
• Can be stored in the fridge for 1 week