This recipe was clipped from a newspaper and found in a large collection, date unknown. I believe this is a promo piece for Hungry Jack Refrigerated Flaky Biscuits since it’s one of the ingredients listed. Recipe is typed below along with a scanned copy.

VEGETABLE AND CHICKEN POT PIE

1 tablespoon margarine or butter
1 cup chopped celery
1 (10¾-oz.) can condensed cream of chicken soup
1/2 cup milk
1/2 teaspoon onion powder
1/4 teaspoon dried thyme leaves
1/8 teaspoon pepper
1 (16-oz.) bag frozen vegetables (combination of broccoli, cauliflower and carrots), thawed
1 1/2 cups cooked, cubed chicken
1 (10-oz) can Hungry Jack Refrigerated Flaky Biscuits

In large skillet, melt margarine. Add celery and stir over medium-high heat until crisp-tender. Stir in soup, milk, onion powder, thyme and pepper; mix well. Stir in vegetables and chicken; heat through. Spoon into 12×8-inch baking dish.

Heat oven to 375°F. Separate dough into 10 biscuits. Cut each biscuit into 4 pieces. Arrange biscuits over hot filling. Bake at 375°F. for 20 to 25 minutes or until biscuits are golden brown and filling is bubbly. 6 servings.

This recipe was clipped from a magazine and found in a large collection, publish date is 1985 (General Mills, Inc.). Recipe is typed below along with a scanned copy.

Impossible Chicken-Broccoli Pie
55 minutes start to finish

2 cans (5 or 6 3/4 ounces each) chunk chicken, well drained
1 package (10 ounces) frozen chopped broccoli, rinsed and drained
1 1/2 cups shredded Cheddar cheese
1 cup milk
3 eggs
1/2 cup Bisquick baking mix
1/4 teaspoon seasoned salt
1/4 teaspoon pepper
1/8 teaspoon dried thyme leaves
Savory Topping (below)

Heat oven to 400°. Layer chicken, broccoli and cheese in greased pie plate, 9×1¼ inches. Beat remaining ingredients except topping 15 seconds in blender on high or 1 minute with hand beater. Pour into plate; bake 20 minutes. Sprinkle with topping. Bake until knife inserted in center comes out clean, 15 to 20 minutes (some topping may adhere to knife). Cool 5 minutes. 4 to 6 servings.

Savory Topping: Mix 1/2 cup Bisquick baking mix, 1/4 cup chopped nuts, 1/4 cup grated Parmesan cheese and 1/8 teaspoon garlic powder. Cut in 2 tablespoons firm margarine or butter.

High Altitude: No adjustments.

This recipe was clipped from a newspaper and found in a large collection, date unknown. Recipe is typed below along with a scanned copy.

Skillet Chicken and Rice

1 cup chopped celery
1/2 cup chopped onion
1/2 cup chopped green pepper
1 teaspoon salt
1 teaspoon poultry seasoning
1 cup cooked, chopped chicken
1 cup brown rice
Chicken broth
Oil or butter

Saute celery, onion and green pepper in small amount oil or butter until tender. Add chicken, salt and poultry seasoning and continue stirring until chicken is heated. Cook rice according to package directions using chicken broth instead of water. Add to vegetables, cook and stir until dry and beginning to stick to skillet.

This recipe was clipped from a newspaper and found in a large collection, date unknown. Recipe is typed below along with a scanned copy.

Chicken and Dressing Bake

1 package (7-8 ounces) herb seasoned stuffing
1 can cream of mushroom or cream of chicken soup
2 cups chicken broth
2 eggs, well beaten
3 1/2 cups diced, cooked chicken
1/2 cup milk

Toss stuffing with 1/2 can of soup, broth and eggs. Spread in 11½ x 7½ x 1½ inch buttered baking dish. Top with chicken. Combine remaining soup and milk. Pour over all. Cover with foil, bake in preheated oven at 350° 45 to 50 minutes. Remove foil, bake 10 to 15 minutes longer.

This recipe was clipped from a newspaper and found in a large collection, date unknown. Recipe is typed below along with a scanned copy.

Chicken and Carrot Loaf

2 cups cooked, chopped chicken
1/2 cup cooked, chopped carrots
1 1/4 cups soft bread crumbs
2 tablespoons minced onion
1 tablespoon minced parsley
2 tablespoons minced celery
1 1/2 teaspoons salt
3/4 cup milk
2 eggs

Beat eggs. Mix all ingredients, pack in well greased 1 quart loaf pan. Bake in moderate 350° oven 40 to 45 minutes, or until firm and lightly browned. Turn loaf onto a platter. Garnish with more parsley, serve.

This recipe was clipped from a newspaper and found in a large collection, date unknown. Recipe is typed below along with a scanned copy.

California Casserole

8 ounces dried beef
1 cup celery, diced
1 cup onion, diced
2 tablespoons shortening
2 tablespoons flour
2 cups milk
1/4 teaspoon pepper
1/2 cup grated cheese
4 ounces wide egg noodles, cooked, seasoned and drained
cup coarse bread crumbs, toasted
1 tablespoon melted butter

Cut dried beef in pieces. Cook celery and onion in shortening until tender. Stir in flour. Add milk and cook, stirring constantly, until thickened. Add pepper and remove sauce from heat. Add grated cheese, stir until melted. Add dried beef. Combine noodles with dried beef mixture and pour into a greased 2 quart casserole. Mix toasted crumbs with butter and sprinkle over meat mixture. Bake at 350° for 30 minutes. Makes 6 servings.

This recipe was clipped from a newspaper and found in a large collection, date unknown. Recipe is typed below along with a scanned copy.

Scalloped Potato-Hamburger Casserole

1 pound ground beef
2 cans tomato soup
1 can water
1 small onion, diced
2 teaspoons oregano
1/4 pound Mozzarella cheese, diced
1 package (5 1/2 ounces) scalloped potatoes

Brown meat in skillet, add tomato soup, water, onion, spices (from potato package) and oregano. Simmer until hot. Mix diced cheese, potato slices and hamburger into casserole and bake uncovered at 425° for 25 minutes. Serves 6.

This recipe is from a Pillsbury Idea Recipes sheet and found in a large collection, date unknown. Recipe is typed below along with a scanned copy.

Hearty potato pan burger

Adapted From a Winner in Pillsbury’s 13th Bake Off

1 1/2 pounds lean ground beef
1 pkg. (5/8 oz.) Pillsbury Brown Gravy Mix
10 1/2 ounce can condensed cream of mushroom soup
1 cup dairy sour cream
1/4 cup water
2 tablespoons catsup

Topping

1 cup Pillsbury’s Best All Purpose Flour*
1 cup Pillsbury Hungry Jack
Mashed Potato Flakes
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup milk
2 tablespoons cooking oil
1 egg

OVEN 425°
5 TO 6 SERVINGS

Place meat in 2 qt. round casserole. Break into small pieces. Bake at 425° for 20-25 min. Drain. Add gravy mix, soup, sour cream, water and catsup. Mix. Drop Topping by spoonfuls around edge. Bake at 425° for 30-35 min.

Topping: No need to sift flour; measure by lightly spooning into cup and leveling off. Combine Topping ingredients; stir until moistened.

*For use with Pillsbury’s Best Self-Rising Flour, decrease salt to 1/4 teaspoon and omit baking powder.