(Recipes are either linked or typed out below)
Lunch Items: corn dog muffins, sandwiches & leftovers
Monday: Labor Day! (Will hopefully be on the lake!)
Tuesday: Chicken parmesan in the Crock Pot
Wednesday: Dinner at Dustin's
Friday: Leftover Chicken and Dumplings (from Sunday night)
Saturday: chicken casserole
Sunday: Peppers for Lunch, leftovers for dinner
1 ½ cups diced cooked chicken
1 ½ cups cooked white rice
1 cup chopped celery
½ cup chopped pecans or walnuts (I like the pecans)
1 (10 ¾ oz) can 98% Fat Free Cream of Chicken soup, undiluted
½ teaspoon salt
½ teaspoon black pepper
1 tablespoon lemon juice
¾ cup mayonnaise (I use light or fat free)
¼ cup water
2 cups coarsely crumbled potato chips
1. Combine first 8 ingredients in a large bowl.
2. Combine mayo and water, stir with a wisk until smooth, then add to chicken mixture.
3. Spoon mixture into a greased 11x7 baking dish and top with potato chips.
4. Bake at 400º for 15 minutes or until bubbly in the middle. Makes 6 servings.