3 or 4 chicken breasts (1 lb.) or pork chops (1 lb.)
1 can Cream of Mushroom Soup
1 can Cream of Chicken Soup
1 c. uncooked rice
salt & pepper
3-4 c. milk to cover meat

Combine rice and soups and pour over meat in 9×13 pan, salt & pepper to taste, then milk.  Cover dish and bake 350* until done (an hour?).

I found this recipe the other day and it was good.

Lg can chicken (drained)
small jar chopped pimiento (drained)
Lg can mushrooms stems & Pieces (drained)
1 can cream of mushroom soup (or whatever “cream of” you like)
1 can milk (use soup can)
1-1/2 c. macaroni noodles (uncooked)
2 c. sharp cheddar cheese
salt and pepper

mix all ingredients together in casserole dish, cover and bake 350* 1 hr.

I found this on the Food Network, compliments of Paula Deen.  My only cooking responsibility this year is the Green Bean Casserole so I thought I should make it the best Green Been Casserole ever.  If it turns out that this recipe isn’t it, I’ll always wish it was, lol.

Green Bean Casserole

1/3 stick butter
1/2 cup diced onions
1/2 cup sliced fresh mushrooms
2 cups sliced green beans
3 cups chicken broth
1 (10 3/4-ounce) can cream of mushroom soup
1 (2.8-ounce) can French-fried onion rings
Pinch House Seasoning, recipe follows
1 cup grated Cheddar

Preheat the oven to 350 degrees F.Melt the butter in a large skillet. Saute the onions and mushrooms in the butter. Boil green beans in chicken broth for 10 minutes and drain. Add the green beans, mushroom soup, onion rings, and House Seasoning, to taste, to the onion mixture. Stir well. Pour into a greased 1 1/2-quart baking dish. Bake for 20 minutes, then top the casserole with the Cheddar and bake for 10 minutes longer, or until the casserole is hot and cheese is melted.

House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder

Mix ingredients together and store in an airtight container for up to 6 months.

Romanian Chicken

3 skinless chicken breasts (I cut them in half to make 6 pieces)
2 T. butter
2 T. oil
2 T. flour
1 tsp. salt
1/2 tsp. pepper
2 c. mushrooms
2 T. parsley
1 T. dill weed
1 T. minced onions
1/2 c. sour cream
1 can Cream of Mushroom soup (I use Healthy Request)
1/2 c. or more of water

Brown chicken in butter and oil in an electric skillet. Remove chicken from pan. Stir in flour, salt and pepper, to make a roux for gravy. Thin with water to make right consistency for gravy. Add mushrooms, parsley, dill weed, minced onions, sour cream, and soup. Stir to mix. Thin with more water if necessary. Return chicken back to pan. Simmer for 40 minutes. You can follow same directions using oven at 325-350 degrees for 30 minutes.

1 1/2 lbs. ground beef
1 can Cream of ___________ Soup (your favorite)
1 can corn
tater tots

Brown and drain hamburger. Place beef in a casserole dish. Spoon cream of ____ soup over meat. Spread can of corn over meat and soup. Cover with tots. Bake in the oven on 350° for 40-50 minutes or until heated through.

Pros: This dish is so easy and delicious.
Variations: I suppose you could add onion to the meat when browning and sprinkle shredded cheese over the tots toward the end of the baking time. You could probably also substitue different vegetables instead of the corn, like green beans or peas. My original recipe says to put the meat in the dish raw and cook the whole thing for 1 hour but I personally like the drain the grease off the beef.