Warren Recipe's

Here you go Joy...a few more recipes for the blog. Hope you all enjoy, and Happy Eating!!

Italian Chicken Spaghetti Casserole

· 1 box KRAFT Tangy Italian Dinner (you will be using the herb mix and parmesan cheese)
· 1 can mushroom soup
· 1 small can mushrooms. Optional
· 2-3 Tbsp flour
· 1 soup can of Milk
· l cup diced chicken, cooked
· 1 cup celery
· 1 cup onion,
· 1 cup bell pepper
· 1 stick butter

1. Bring water to a boil in large pot for noodles. Add noodles and stir as needed. Cook as directed.
2. While noodles cook, sauté celery, onion and bell pepper in butter until tender. Stir in soup, milk, flour, herb mix packet & ½ packet parmesan cheese. Toss in chicken and keep warm until noodles are ready.
3. Drain noodles well and then combine them with the chicken sauce. Top with remaining parmesan cheese. Bake at 350° until bubbly.

Pineapple Casserole

1 cup sugar
6 tablespoons all-purpose flour
2 cups grated sharp cheddar
2 (20-ounce) cans pineapple chunks, drained, and 6 tablespoons pineapple juice reserved
1 sleeve cracker crumbs (recommended: Ritz)
8 tablespoons (1 stick) butter, melted, plus extra for greasing pan

Preheat the oven to 350 degrees F.
Grease a medium-size casserole dish with butter.
In a large bowl, stir together the sugar and flour. Gradually stir in the cheese. Add the drained pineapple chunks, and stir until ingredients are well combined. Pour the mixture into the prepared casserole dish.

In another medium bowl, combine the cracker crumbs, melted butter, and reserved pineapple juice, stirring with a rubber spatula until evenly blended. Spread crumb mixture on top of pineapple mixture. Bake for 25 to 30 minutes, or until golden brown.