BUTTERY CHICKEN CASSEROLE
6 chicken breasts, stewed
2 sticks butter
2 sticks Ritz crackers
1 can cream of mushroom OR cream of chicken soup
1 (8oz) container of sour cream
1 to 1 1/2 cups water
2 cups frozen vegetables of your choice
Crush one stick of Ritz crackers and cover bottom of 9x13 casserole dish, dot with one stick butter.
Spread with layer of stewed chicken pieces. Add your choice of veggies, or not. (optional)
Mix together soup, sour cream and water. Pour evenly over chicken.
Cover this with another stick of crushed Ritz crackers, dot with another stick of butter.
Bake at 400 degrees until slightly brown.
DUMP CAKE
1 can blueberry pie filling
1 pkg yellow cake mix
1/2 Cup chopped pecans
1 can crushed pineapple, undrained
2 sticks margarine, melted
Combine pie filling and pineapple, spread in 9x13 baking dish, then cover with dry cake mix. Sprinkle with melted margarine and top with pecans. Bake in 350 degree oven for 1 hour