Casseroles

Mom's Chicken and Rice

2 Cups Rice (white or brown or a mixture of both)
1 Can Cream of Mushroom Soup
1 Can Chicken Gumbo Soup
1 Soupcan of water
1 pkg dry Onion Soup
2 lbs. chicken, any cut

Combine all ingredients in casserole dish except chicken and dry soup. Sprinkle 1/2 soup package over the top of ingredients. Then place chicken pieces (I like to use breasts and cut them up into 2-3 inch pieces) in rice mixture, spacing evenly. Sprinkle remaining soup mix on chicken. Bake covered at 325 for 2 hours.


Mexican Lasagne

1 lb lean ground beef
1 small onion, chopped
8 oz. favortie cheese, shredded
1 1/2 Cup salsa
1 small tomato, chopped
1 can olives, chopped
8 flour tortillas
1 can refried beans
cumin, chili powder, garlic powder, salt and pepper, all to taste
(I think you're pretty safe going with at least 1/2 tsp of the first three. We tend to go heavy on the cumin because we love that flavor)

Brown beef and onion. Drain fat. Season w/ cumin, chili powder, garlic, salt and pepper. Add salsa and tomato. Set aside. Divide beans among tortillas and spread thinly. Sprinkle with olives and cheese. Roll tortillas tightly and arrange side by side in casserole dish. Pour meat mixture over tortillas and cover with more cheese. Bake at 350 for 20-30 min or until cheese is bubbly.