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I am going to give you recipes for one-dish meals today, prepared either in a skillet or Dutch oven, a casserole dish or slow cooker (crockpot). These are not necessarily quick-cooking recipes but there are minimal pots and pans to wash after the meal is on the table -- just what I like! If you have teflon pots and pans, clean-up is easy.

So, today we are going to make some meals using casseroles to bake a "one-dish meal." One of the great things about casserole meals is that you can put it together, put it in the oven or microwave and forget about it for an hour or so, giving you time to maybe make a salad or dessert to go with the meal or to get something else done around the house.

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Let's make chicken casserole recipes today, starting with . . .

CHICKEN AND CASHEW CASSEROLE

2 T. butter or margarine

1 c. sliced celery, about 1/4-inch thick

1/4 c. diced onion

3 c. cubed cooked chicken

1/2 c. coarsely chopped cashews

1/4 c. water or chicken broth

1 can cream of chicken soup

1-1/2 c. frozen peas, thawed a bit

1-2 oz. jar diced pimientos, drained

TOPPING

1/2 c. crisp chow mein noodles

1/4 c. coarsely chopped cashews

Melt margarine in a large saucepan over medium heat. Add celery and onion; cook and stir for 3 minutes or until crisp-tender. Stir in rest of casserole ingredients. Pour into ungreased 1-1/2 or 2 qt. casserole.

Bake at 350 degrees for 40-45 minutes or until thoroughly heated. Sprinkle topping ingredients evenly over casserole. Bake an additional 5 minutes or until topping is warm. Makes five one-cup servings.

NOTE: To make ahead, make the recipe as is says except omit topping; do not bake. Cover with foil or a cover and put in the fridge overnight or for 8-10 hours.

When ready to bake, sprinkle topping over top and bake an additional 10 minutes.

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SWISS PARTY CHICKEN

6 boneless, skinless chicken breasts

1-4 oz. can sliced mushrooms, drained

8 oz. (2 cups) shredded Swiss cheese

1 can cream of mushroom soup

1/4 c. sour cream

1/4 c. sherry (not cooking sherry) or chicken broth

1/4 c. grated Parmesan cheese

Put chicken breasts in an ungreased 12x8 (2 qt.) baking dish. Add mushrooms; sprinkle with Swiss cheese.

In a small bowl combine soup, sour cream and sherry or broth; blend well. Pour over chicken.

Bake at 350 degrees for 50 minutes. Sprinkle with Parmesan cheese; bake an additional 5-10 minutes or until chicken is fork tender and juices run clear. Put chicken on a serving plate. Stir sauce in pan. Serve sauce on the side in a small bowl. Makes 6 servings.

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SOUTH-OF-THE-BORDER CASSEROLE

3 c. coarsely crushed tortilla chips

3 c. diced cooked chicken

3/4 c. finely chopped onions

1 (11 oz.) can tomatillos, drained and chopped

2 (4-1/2 oz.) cans chopped green chillis

1/2 t. cumin

1 garlic clove, minced

1 c. sour cream

8 oz. (2 cups) shredded Colby-Monterey Jack cheese blend

1/2 c. chunky-style salsa or picante sauce (optional)

Spray a 9x13 inch baking dish with non-stick cooking spray. Put two cups of the chips in bottom of the dish. Layer chicken over chips.

In a medium bowl, combine next five ingredients; mix well. Spread this mixture over chicken. Drop teaspoonfuls of sour cream over top. Sprinkle with cheese. Cover with foil.

Bake at 350 degrees for 30 minutes. Sprinkle with remaining 1 c. tortilla chips. Bake, uncovered for 20-25 minutes or until thoroughly heated.

Serve with salsa if you wish. Makes 8 servings.

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How about making some bars to go in the oven at the same temperature as the casseroles. This recipe makes a big pan of bars and they freeze well.

REDI-FROSTED RAISIN BARS

1 c. sugar

1 c. raisins

1 c. water

1/2 c. butter

1 t. cinnamon

1/2 t. cloves

1/4 t. nutmeg

1/4 t. salt

2 c. flour

1 t. soda

1/2 t. baking powder

1 t. vanilla

TOPPING

1 c. firmly-packed brown sugar

1/2 c. chopped walnuts

1/4 c. flour

2 T. butter or margarine, melted

1 T. cinnamon

In a 2-qt. saucepan, combine first eight ingredients. Bring to a boil; boil gently 3 minutes. Set aside to cool.

Add rest of ingredients; blend well.

Spread batter evenly in greased 15x10 jelly roll pan.

Combine topping ingredients and mix well. Sprinkle evenly over batter; press down lightly. Bake at 350 degrees for 20-25 minutes (until toothpick inserted in center comes out clear). Cool completely; cut into bars. Makes 36 bars.

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Thought for today: If your troubles are deep-seated or long-standing, try kneeling.

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