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Grease 2−quart casserole or baking dish. Prepare grits in salted boiling water as directed on package. Stir in cheese, butter, milk, eggs and garlic; continue cooking over low heat until cheese is melted. Pour into prepared baking dish; bake about 1 hour. Makes 6 servings. Baked Cheese Garlic Grits 13 Baked Chicken and Dumplings Vegetable cooking spray 1/2 cup milk 2 tablespoons vegetable oil 1 cup flour 2 teaspoons baking powder 1/4 teaspoon salt 6 boneless skinless chicken breast halves, uncooked 1 medium onion, finely chopped 2 stalks celery, coarsely chopped 1 (10 ounce) package frozen sliced carrots 1/2 teaspoon dried sage, crushed 1/4 teaspoon ground pepper 2 (13 3/4 ounce) cans chicken broth Preheat oven to 325 degrees F.
Cover chicken with onion, celery, and carrots. Evenly sprinkle sage and pepper over vegetables; pour broth over dish. Using the dough mixture, form 2−inch balls and drop into casserole. Cover tightly and bake for 1 1/2 hours. Baked Chicken and Dumplings 14 Baked Chicken Salad Casserole 3 cups chicken, cooked and cut up 1 1/2 cups sour cream 1/2 teaspoon salt 1 cup Cheddar cheese, grated 1 1/2 cups celery, chopped 1/3 cup slivered almonds 1 1/2 teaspoons prepared mustard 1 cup potato chips, crushed French dressing, to taste Marinate chicken and celery in French dressing for 1 hour.
In large bowl combine broccoli with mayonnaise, soup, eggs and cheese; blend thoroughly. Pour into greased 13 x 9 x 2−inch pan. Sprinkle with cracker crumbs and drizzle crumbs with the melted butter. Bake in 350 degree F oven for 30 minutes. Broccoli Casserole 39 Broccoli or Asparagus Casserole 1 package frozen vegetables 1 can cream of chicken soup 1 can cream of celery soup 1 cup chow mein noodles Mix all together except for about 1/4 cup of the chow mein noodles. Refrigerate. Sprinkle remaining noodles on top.