Ingredients

• 1/2 pound fresh mushrooms, sliced
• 3/4 tsp salt
• 1 cup crushed butter flavored crackers (about 25 crackers)
• 1 egg, lightly beaten
• 4 boneless chicken breast halves (about 1 1/4 pounds)
• 2 tablespoons butter or margarine, divided
• 4 slices ham or salami
• 4 slices Swiss cheese

Directions

Flatten chicken to 1/4 inch thickness. Place egg in shallow bowl. Combine cracker crumbs and salt in another shallow bowl. Dip chicken in egg, then in crumbs; set aside.

In a large ovenproof skillet, saute mushrooms in 1 tablespoon butter until tender; remove and set aside. In same skillet, melt remaining butter. Add chicken; cook over medium heat for 3-4 minutes on each side or until juices run clear. Top each chicken breast with a ham slice, mushrooms and cheese slice. Broil 4 in. from the heat for 1-2 minutes or until cheese is melted.

4 servings

Ingredients

• 4 boneless skinless chicken breast halves
• 1 egg
• 1 cup crushed butter-flavored crackers (about 25)
• 3/4 tsp salt
• 1/2 pound fresh mushrooms, sliced
• 2 T. butter or margarine (divided)
• 4 slices ham or salami
• 4 slices Swiss Cheese

Directions

Flatten chicken to 1/4 inch thickness. In a shallow bowl, lightly beat the egg. Combine cracker crumbs and salt in another shallow bowl. Dip chicken in egg, then in crumbs and set aside.
In a large ovenporrof skillet, saute mushrooms in 1 T. butter until tender; remove and set aside. In the same sillet, melt remaining butter. Add chicken; cover over medium heat for 3 – 4 minutes on each side or until juices run clear. Top each chicken breast half with a ham slice, mushrooms and a cheese slice. Broil 4 inches from the heat for 1 – 2 minutes or until cheese is melted.

4 servings

* you could make this a low carb meal by skipping the cracker crumbs.

Ingredients

• 1 lb ground turkey
• 1 pkg thin egg noodles
• 1 can sliced carrots, drained
• 1 can creamy chicken mushroom soup
• 1 pkg frozen creamed spinach, drained

Directions

Brown turkey in a skillet and add can of soup; stir in well. Add 2 cans of water. Cook until hot and staring to boil. Stir in precooked noodles and add thawed spinach. Stir until blended. Then add can of carrots. Season to taste. heat until all is hot:)

Ingredients

• 1 can(10 3/4 ounces) condensed cream of mushroom soup,undiluted
• 1 can(5 ounces) evaporated milk
• 1/4 cup minced fresh parsley or 1 Tablespoon dried parsley flakes
• 1/2 teaspoon dried thyme
• 1 package(10 ounces) frozen mixed vegetables, thawed
• 3 cups cubed cooked turkey
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• *
• Crust:
• 3/4 cup instant mashed potato flakes
• 3/4 cup all purpose flour
• 1/4 cup grated Parmesan cheese
• 1/3 cup cold butter or margarine
• 1/4 cup ice water
• Half-and-half cream

Directions

In a bowl, combine the first four ingredients. Stir in vegetables, turkey, salt and pepper. Spoon into a greased 11 inch x 7 inch x 2 inch baking dish. For crust, combine potato flakes, flour and Parmesan cheese in a bowl; cut in butter until crumbly. Add water, 1 Tablespoon at a time, tossing lightly with a fork until the dough forms a ball. On a lightly floured surface, roll the dough to fit your baking dish. Cut vents in crust, using a small tree or star cutter if desired. Place over filling; flute edges. Brush pastry with cream. Bake at 400 for 25-30 minutes or until golden brown. If necessary, cover edges of crust with foil to prevent overbrowning. Yield: 6 servings.

Ingredients

• 2 cups Pepperidge Farm Stuffing
• 1 pkg frozen French-cut string beans, cooked
• 1/4 cup slivered blanched almonds
• 2 cups cooked turkey, diced
• 1 can mushroom soup
• 1/2 cup milk
• 1/4 cup hot water
• 2 tbsp butter, melted

Directions

Sprinkle 2/3 cup stuffing crumbs in buttered shallow baking dish. Arrange beans in layer over crumbs. Scatter almonds over crumbs; top with turkey. Blend soup with milk; pour over casserole. Top with remaining stuffing crumbs blended with hot water and melted butter. Bake at 400F for 25-30 minutes or until brown and bubbly. One-half cup sherry or white wine may be added to soup mixture. Makes 4-6 servings.