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Chicken Casserole

Submitted By: Doris T., Jonesborough

5 chicken breasts
1 pkg Pepperidge Farm Stuffing
1 can cream of chicken soups
1 can cream of mushroom soup
2 cans of chicken broth*

Boil chicken for approximately 1 to 1 ½ hours or until done. Line casserole dish with chicken that has been pulled off the bone. Mix cream of chicken & cream of mushroom soup together (undiluted). Pour over chicken. Next, add chicken broth to stuffing (Do not pack). Gently toss with fork. Put on top of chicken. Add little dabs of butter on top. Bake at 350 degrees for 1 hour or until topping is golden brown and a little crisp

*I use broth from the cooked chicken breasts.


Corn Pudding

Submitted By: Mrs. Terry Hopson, Jonesborough

2 eggs (beaten)
2 tbsp margarine
8 (oz) sour cream
1 can whole kernel corn (drained)
1 can cream style corn
1 box Jiffy Mix

Mix together eggs, margarine, and sour cream and set aside.  In a separate bowl combine corn and jiffy mix.  Mix all ingredients together and put in greased baking dish. Bake at 350 -375 degrees for 35 minutes.  Sprinkle with cheese and bake 10 minutes more. 


Crock Pot Macaroni and Cheese

Submitted By: Gail F., Johnson City

2 c macaroni, cooked and drained
2 eggs, well beaten
1 stick margarine, melted
1 can evaporated milk
salt and pepper, to taste
2 1/2 c shredded cheddar cheese

2 c shredded cheddar cheese
bacon bits

Stir all ingredients well.  Place in crock pot, sprinkle with cheese, paprika and bacon bits.  Cook on low for 3 hours.


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