Sunday, Feb 21: chicken pot pie casserole
Monday, Feb 22: meat and chees sandwiches and sides
Tuesday, Feb 23: breakfast for dinner
Wednesday, Feb 24: hot ham and cheese sandwiches
Thursday, Feb 25: chicken noodle casserole
Friday, Feb 26: smoked sausage and potato bake

Chicken Pot Pie Casserole
Prep Time 15 minutes. Cook Time 45 minutes. Servings: 6
INGREDIENTS
3 Chicken Breasts cooked and diced
12 oz. Frozen Peas and Carrots
2 cup Frozen Diced Potatoes like Hash Browns
1/2 Onion diced
2 can Cream of Chicken Condensed Soup
1 cup chicken broth
1/2 tsp Poultry Seasoning
1 teaspoon Pepper
2 cans Refrigerated Crescent Rolls
INSTRUCTIONS
Preheat oven to 350.
Grease a 9-11×13″ baking dish.
Unroll 1 can of crescent rolls and pinch perforations to seal into a sheet. Press into bottom and up sides of
prepared disk. Don’t worry if sides do not go all the way up.
Bake for 20 minutes or until crust is light brown.
Allow to cool.
In a large skillet, combine chicken, diced onion, broth, potatoes and peas and carrots, cream of chicken soup,
poultry seasoning and pepper.
Stir and cook over medium heat until ingredients are warm (5-10 minutes). thick, slowly add a little more water
until desired consistency is reached.
Pour chicken mixture over baked crust and spread evenly. Unroll other can of crescent rolls and pinch
perforations to seal into a sheet. Place over top of chicken mixture and press into sides of dish.
Bake for 25 minutes or until top is golden brown.
Allow it to set for a few minutes – cut and serve.

Hot Ham and Cheese Sandwiches
Prep Time: 15 minutes. Cook Time: 15 minutes. Servings: 12 people
INGREDIENTS
12 sweet Hawaiian dinner rolls
1/4 cup ranch dressing
6 to 8 ounces sliced ham
12 slices Swiss cheese
6 tablespoons butter melted
1/2 cup brown sugar
1 1/2 teaspoon Dijon mustard
2 teaspoons Worcestershire sauce
1 tablespoon Poppy seeds
INSTRUCTIONS
Preheat oven to 375 degrees F. Line a 9 x 13 pan with aluminum foil and spray with non-stick cooking spray.
Spread ranch over the bottom of rolls, layer with half of sliced ham and half of cheese. Repeat ham and cheese
layer and put top back on rolls.
Mix all other ingredients together; brush this mixture on top of rolls. Bake for 15 minutes.

Chicken Noodle Casserole
Prep Time: 10 mins. Cook Time: 40 mins. Servings: 6
This cheesy chicken noodle casserole is made with a creamy mushroom sauce, chicken, cheese, and broccoli.
Make it up to 2 days ahead of time!
INGREDIENTS
3 cups dry Rotini
1 large boneless skinless chicken breasts, cut
into cubes
1/2 teaspoon Italian Seasoning
1/3 teaspoon Garlic Salt
1/4 teaspoon Pepper
1-2 tablespoons olive oil
10.5 oz. cream of mushroom soup, (cream of
chicken works well too)
8 oz. sour cream, equal to one cup
1/2 cup milk, any kind
2 cups broccoli florets
2 cups sharp cheddar cheese, shredded
1 cup regular cheddar, shredded
½ cup French’s crispy fried onions
INSTRUCTIONS
Preheat oven to 375 degrees.
Boil the Rotini and cook for 1 minute less than al dente, refer to package for cooking time. Prepare the rest of
the casserole as the pasta cooks.
Season the cubed chicken with 1/2 tsp Italian seasoning, 1/3 tsp garlic salt, and 1/4 tsp pepper.
Heat 1 Tablespoon olive oil in a skillet over medium-high heat. Add the chicken and sear, tossing occasionally,
for 4 minutes.
Add the broccoli, (you may need to drizzle on some additional olive oil.) Cook for an additional 3-5 minutes.
Remove from heat.
In a small bowl, combine the cream of mushroom soup, milk, 2 cups sharp cheddar cheese, and sour cream. Add
the cooked chicken and broccoli.
Drain the pasta and combine it with the casserole ingredients.
Lightly grease a 9 x 13 inch casserole dish and add the casserole filling. Top with 1 cup regular cheddar cheese.
Cover and bake for 20 minutes.
Remove the cover. Top with crispy fried onions and bake for an additional 8 minutes.
NOTES
I have used egg noodles for this recipe as well, but they are thinner and don’t hold up quite as well as Rotini.
I like to use Cabot sharp white cheddar cheese in this casserole but you can use any kind of cheddar; it doesn’t
have to be sharp.

Smoked Sausage and Potato Bake DOUBLE THIS RECIPE FOR A 9×13 PAN
INGREDIENTS
1 package of sliced Eckrich skinless smoked sausage.
8 quartered Yukon gold potatoes.
1 diced green pepper.
1 diced yellow pepper.
2 tbsps. of butter.
1 tsp of oregano.
1 tsp of basil.
½ tsp of black pepper.
2 tsps. of olive oil.
INSTRUCTIONS
Preheat the oven to 375°.
In a pan, arrange the sausage, potatoes and peppers and place the butter over the top in small cubes.
Drizzle with olive oil and season on top.
Bake covered for 40 to 50 minutes.
NOTE: I sometimes make this with veggies, carrots, zucchini, broccoli and some cheese over the top; it goes really
well with the seasonings. You may also substitute ham for the sausage.