CHICKEN CASSEROLE

6 chicken breasts

2 onions

8 c. water (approximately)

3/4 loaf bread

Celery

Poultry seasoning

2 tbsp. melted butter

1 can cream of mushroom soup

1 can cream of chicken soup

Sharp cheese, sliced

Boil chicken breasts with 1 onion in approximately 8 cups of water until tender. Remove skin and bones and separate into pieces. Save chicken stock. Use 13 x 9 inch pan (sprayed with Pam). Tear small hunks of bread (about 3/4 of a loaf) and lay in bottom of pan. Slice 1 onion thin and lay on top of bread. Sprinkle celery, poultry seasoning on top. Lay chicken pieces on top. Melt margarine and pour over chicken pieces. Combine mushroom soup, cream of chicken soup and pour on top. Cover the top with sharp cheese sliced all over the top. Bake until done.

Baked Nutty Caramel Corn

Baked Nutty Caramel Corn

4 qt Popped corn

1/2 c Butter

1 c Brown sugar

1/4 c Corn syrup

1/2 ts Salt

1/4 ts Baking soda

1/2 ts Vanilla

2/3 c Nuts (almonds, pecans, peanuts, etc)

Pop corn and remove old maids. Spread corn in a large flat pan, and preheat in a 250-degree F. oven.

In a saucepan, melt butter, and stir in brown sugar, corn syrup and salt. Stir constantly until mixture

comes to a boil. Continue to boil without stirring for about 5 minutes (240 degrees F). Remove from heat,

and add baking soda and vanilla, stirring until foamy. If nuts are used, add them NOW, stirring until

heated through, and no longer clumped up.

Pour syrup mixture over preheated popcorn, and stir to coat. Bake for about 30 minutes, stirring 2 or 3

times to evenly distribute the coating.

Bake longer, about 60 minutes, for a more Cracker Jack taste. Cool, break up and store airtight