Carissa Baron's recipe

Sharon's Amazing Chicken Casserole This makes a large casserole; 6-8 servings.
1 (14 ounce) package Pepperidge Farm stuffing (herb seasoned-blue package) OR 2 boxes Stovetop Stuffing Mix
1/2-1 cup butter
2 cans cream soup (celery, mushroom, or chicken)
1 (5 ounce) can evaporated milk
1/2 small onion, chopped
4 cups cooked chicken, chopped (rotisserie chicken works great!)
1 can sweet peas or 2 cups frozen peas

1- Preheat oven to 350 degrees F.
2- In large pot, melt butter over medium-high heat.
3- Remove from heat; add dry stuffing, stir to coat evenly with butter.
4- Layer 2/3 stuffing on bottom of an ungreased 9 x 13 baking dish.
5- In large bowl, combine evaporated milk, cream soups, and onion.
6- Gently fold in peas and chicken.
7- Pour chicken/soup mixture over stuffing in baking dish.
8- Top with remaining stuffing.
9- Bake for 45 minutes, or until bubbling in the middle.
10- Serve and enjoy!

Warm Baked Potato Salad This can be adjusted to fit any amount of servings.
3 medium baking potatoes, cubed and baked
salt
black pepper

1/4-1/3 cup sour cream (adjust accordingly)
3-4 slices bacon, cooked and crumbled
1/3 cup cheddar cheese, shredded
2 tablespoons green onions, chopped (optional)

1- Clean, cube, and bake potatoes. (Preheat oven to 450°F Cover an 8x12 baking sheet with aluminum foil and spray with non-stick cooking spray. Scrub potatoes and chop into bite-size cubes. Distribute potatoes evenly onto baking sheet, spray with cooking spray, and season potatoes generously with salt and pepper. Bake potatoes for 35 minutes, or until potatoes are cooked throughout.).
2- Once potatoes have cooled for 5 minutes, transfer to large bowl.
3- Fold potatoes, sour cream, bacon, cheddar, and green onions together until well mixed. (Reserve a little bacon, cheddar, and onions for garnish.).
4- Serve immediately and enjoy!

Carissa's Homemade Mac 'n Cheese The cheese sauce for this recipe can be used to top steamed broccoli, or anything you wish!
1 (8 ounce) package macaroni
1/4 cup butter
1/4 cup flour
1/2 teaspoon salt
fresh ground black pepper, to taste
1/2 teaspoon dry ground mustard (optional)
2 cups milk (any kind will do! - I use skim because that's what I normally have)
2 cups cheddar cheese, shredded
about 1/2 cup breadcrumbs (Panko bread crumbs work best!)

1- Preheat oven to 400°F.
2- Cook macaroni to al dente (do not over cook) and drain; set aside.
3- In a large saucepan, melt butter.
4- Add flour mixed with salt, pepper, and mustard, using a whisk to stir until well blended.
5- Pour milk in gradually, whisking constantly.
6- Bring to boiling point and boil about 2 minutes (whisking constantly).
7- Reduce heat and cook (whisking constantly) 7-10 minutes.
8- Turn off heat, add shredded cheddar little by little, stirring until cheese melts.
9- Add macaroni to the saucepan and toss to coat with the cheese sauce.
10- Transfer macaroni to a buttered baking dish.
11- Sprinkle with breadcrumbs.
12- Bake 20 minutes until the top is golden brown.
13- Enjoy!