Parmesan-Crusted Chicken and Broccoli

Yield: two 9x13 pans (6 to 8 servings each)

2 lbs chopped cooked chicken
2 lbs broccoli
5 c. cooked rice (I like to use 1/2 brown and 1/2 white)

Sauce:
4 cans cream of chicken soup (See recipe below to make from foodstorage)
2 c. sour cream
1/2 c. milk
1 t. onion powder (or 1/2 onion)

Topping:
2 pkgs. crushed buttery crackers, such as Ritz brand
4 T. butter (1/2 stick)
4 t. garlic salt
4 t. dried parsley
3/4 c. grated Parmesan cheese

-Steam broccoli in microwave for 6 minutes. Cube chicken and cook for 6 minutes in microwave on High. In a medium bowl, blend the sauce ingredients. Spread cooked rice in each pan. Divide half the sauce between the two pans and pour over the rice. Top the sauce with broccoli, then chicken, and then the remaining sauce.

Mix toppings in a zip-top plastic bag and sprinkle on top of both casseroles. Wrap casseroles in plastic wrap, label "350F, 30 minutes, or 1 hour froze," and freeze.

To Serve
If casserole is frozen, remove plastic wrap and bake at 350F for 1 hour. Or defrost casserole for 24 hours in refrigerator and then bake at 350F for 40 minutes or until warmed all the way through.

Condensed Cream of Chicken Soup

1 c. Magic Mix

3/4 c. Chicken broth

1 t. dried parsley flakes (optional)

dash onion salt

Combine Magic Mix and chicken broth. Stir constantly over medium-high heat until mixture thickens. Add parsley and a dash of onion salt. Use in any recipe calling for canned cream of chicken soup.

Magic Mix

2 1/3 c. dry powdered milk
1 c. flour or cornstarch
1 c. (2 sticks) butter, at room temperature

Combine dry milk, flour or cornstarch, and butter into a large bow. Mix with electric hand mixer until it looks like cornmeal. Keep mix tightly covered in the refrigerator for up to eight months.
Yield: 5 cups

How to use Magic Mix
It's simple! Just use Magic Mix in any recipe calling for a white sauce. Some dishes that often contain a white sauce are creamy soups, homemade macaroni and cheese, pasta sauces, and vegetable dishes like new potatoes and peas.

Baked Doughnut Holes

I made a double batch of these thinking I would freeze half like I usually do with goodies but instead we ate ALL of them, they were SO good!

BAKED DOUNGUT HOLES-makes 36

Ingredients:

2 tablespoons oil or melted butter
1/2 cup sugar
1 egg
1 teaspoon vanilla
2/3 cup milk2 cups all purpose flour
1 tablespoon baking powder
1/4 teaspoon salt
3-4 tablespoons butter, melted
1/2 cup sugar
2 teaspoons cinnamon

Directions:
-Preheat oven to 350. Mix oil and sugar; beat in egg. Add vanilla and milk, and stir until combined.
Mix flour, baking powder, and salt together. Add to wet ingredients and stir gently, just until combined. (a few lumps should remain).
Fill mini muffin tins 2/3 full with batter. Bake for 10-12 minutes.
Combine sugar and cinnamon. Dip each muffin/doughnut into the melted butter and then roll in the cinnamon sugar.
Serve warm!