Chicken.  Broccoli.  Cheese.  These are a few of my favorite things!

1 lb. cooked, diced chicken  (I like to use more than that)
2 (10 oz.) packages frozen broccoli, thawed (or use fresh--see note below)
1 1/2 cans cream of chicken soup (or leftover gravy)
3/4 cup milk
1 cup grated Cheddar cheese
1-2 cups bread crumbs or torn bread slices
1/4 cup melted butter
Paprika

Layer chicken and broccoli in a 9x13 pan.  In a mixing bowl, mix together soup, milk, and cheese; pour over the chicken and broccoli.  Combine bread crumbs with butter; sprinkle over the top.  Sprinkle with paprika.  Bake at 350 degrees for 30-45 minutes.  8-10 servings.

Optional:  Use fresh broccoli.  Boil a big pot of water.  Drop broccoli heads in for about 2 minutes or until they turn bright green.  Pull them out of the water, chop.  You can peel and chop the stem, too. 

This recipe is from the Straight "A" Cookbook:  Recipes from the Faculty and Staff of BJU.

Use your leftover Crockpot Chili for a hasty start to this tasty casserole!

Pie Filling:
Approximately 8-10 cups of Crockpot Chili 
1 cup canned corn, drained

Cornmeal Crust:
1 1/2 cups cornmeal
1 1/2 cups flour
1 tsp. salt
1 Tbsp. baking powder
1 tsp. baking soda
2 eggs, beaten
1 1/2 cups milk
4 Tbsp. oil

Mix the corn into the Chili.  Spread in the bottom of a 9x13 baking pan.  

In a mixing bowl, stir together the dry ingredients above.  Add wet ingredients.  Mix well until it forms a soft dough.  Spoon over the Chili mixture in the pan, making it as even as possible.

Bake in a preheated, 350 degree oven for 45 minutes.

This makes enough seasoning for 1 lb. ground meat.  It has all the taste, with none of the MSG, for a fraction of the cost!

1 Tbsp. chili powder
1/2 tsp. crushed dried basil
1/4 tsp. black pepper
1/4 tsp. salt

Use in place of the store-bought Chili seasoning mix packets.

This recipe is modified from Better Homes and Gardens New Cook Book.

These burritos melt in your mouth!  They are also easy on both the budget and the body.  What more could you ask?  Make them with some easy homemade flour tortillas for a real treat.  This recipe is gluten-free when served over salad.  It is gluten-free and dairy-free if served over a salad with no cheese.  

3/4 cup uncooked lentils, green or red
1/2 cup uncooked long-grain brown rice
1 medium chopped onion
3 1/2 cups chicken or other broth
1/2 teaspoon basil leaves
1/4 teaspoon oregano leaves
1/4 teaspoon thyme leaves
1/4 teaspoon garlic powder

Cover and bake for 2 to 2 1/2 hours at 300 degrees (F).  Or if your home is near the equator, cook in the crockpot for 5-6 hours on low or until soft.  

Serve on tortillas with salsa, tomatoes, lettuce, and grated cheddar.

Optional--Instead of the basil, oregano, thyme, and garlic powder, use a packet of burrito or taco seasoning.

** This recipe is modified slightly from The 15 Minute Meal Planner by Emilie Barnes and Sue Gregg.