Menu for May 19 - 23

Monday:
Chicken Biscuit Bake
(Taste of Home Magazine)

1 can (10 3/4 oz.) Cream of chicken soup, undiluted
2/3 cup mayonnaise
2 teaspoons Worcestershire sauce
4 cups cubed cooked chicken
3 cups chopped broccoli, cooked
1 medium onion, chopped
1 cup shredded cheddar cheese
2 tubes (12 oz. each) buttermilk biscuits
2 eggs
1/2 cup sour cream
2 teaspoons celery seed
1 teaspoon salt

In a bowl combine soup, mayo and Worcestershire sauce. Stir in chicken, broccoli and onion. Pour mixture into 9x13 pan. Sprinkle with cheese. Cover and bake at 375 for 20 minutes. Separate biscuits; cut each in half. Arrange, cut side down, over hot chicken mixture.
In a bowl combine eggs, sour cream, celery seed and salt; pour over biscuits.
Bake uncovered 20 minutes longer or until golden brown.

Tuesday:
Cheesy Pepperoni Pulls
(kraftfoods.com)

4 oz. Pepperoni slices
1 green pepper, chopped
1 large onion, chopped
1 cup grape or cherry tomatoes
1/4 cup Zesty Italian Dressing
1 cup Shredded Mozzarella cheese
1 pkg. (13.4 oz.) refrigerated pizza dough

Preheat oven to 400 degrees. Combine pepperoni, peppers, onions, tomatoes and dressing in 9x13-inch baking dish sprayed with cooking spray. Sprinkle with cheese.

Unroll pizza dough; cut into 2-inch pieces with sharp knife or kitchen shears. Place evenly over cheese.

Bake 30 minutes; cool 10 minutes. Invert onto platter; carefully remove dish.

Serving Suggestion:
Serve with warm pizza sauce for dipping and your favorite hot steamed vegetables to round out the meal.

Wednesday:
Pasta with Alfredo Sauce8 oz. cream cheese
6 tablespoons butter
1 1/2 cups milk
1/2 teaspoon garlic powder
1/2 cup Parmesan cheese
pepper to taste

Cook cream cheese and butter on med-low heat and add milk slowly. Continue stirring until thoroughly blended. Add Parmesan cheese, garlic powder and pepper.

Natalie's note: "I usually serve this over bow tie pasta with steamed broccoli and garlic bread."