CRUNCHY TUNA CASSEROLE

1 can cream of chicken soup, undiluted

6 oz. medium noodles or macaroni, cooked & drained

1 can tuna, drained & flaked

1 cup shredded sharp cheddar cheese

1/2 cup sliced celery

1/2 cup milk

1/4 cup mayonnaise

1 can sliced water chestnuts, drained

1 jar (2 oz.) chopped pimientos, drained

1/2 tsp. salt

dash pepper

pinch celery seeds

Combine all ingredients in greased 2 qt. casserole dish.  Bake at 425º for 25 minutes or until hot and bubbly.

MEXICAN CHICKEN CASSEROLE

1 can cream of chicken

1 can cream of mushroom

1 can cheddar cheese soup

1 can Italian diced tomatoes

1 can black beans, drained and rinsed (optional)

2-4 chicken breasts, cooked and cubed

cheddar cheese

tortillas

Grease 9 x 13 baking dish. Mix together all ingredients except cheddar cheese and tortillas.  Place a layer of tortillas on bottom followed by a layer of the sauce.  Repeat layers until dish is full, ending with a layer of tortillas.  Top with shredded cheddar cheese. Cover and bake at 350° for 30 minutes or until heated through.