Prep: 10 min.
Bake: 30 min.

2 cups diced cooked chicken
1 can (10-3/4 oz.) condensed cream of chicken soup, undiluted
2 celery ribs, finely chopped
1/2 cup mayonnaise
1 can (4 oz.) mushroom stems and pieces, drained
2 TBSP finely chopped onion
1/2 cup crushed butter-flavored crackers (about 12 crackers)
1/2 cup crushed potato chips
1/2 cup sliced almonds

In a large bowl, combine the first six ingredients. Stir in cracker crumbs. Spoon into a greased 1-1/2 quart baking dish. Bake, uncovered, at 375 for 15 minutes.
Sprinkle with potato chips and almonds. Bake 15 minutes longer or until bubbly and lightly browned. Makes 4 servings.

Belgian Style Carrot Coins

Prep/total time: 20 min.

3 TBSP butter
8 medium carrots, sliced
2 TBSP water2 tsp sugar
1/8 tsp salt
1/8 tsp pepper
1/2 cup heavy whipping cream
2TBSP minced fresh parsley
1/4 tsp ground nutmeg

In a large saucepan, melt butter over medium heat; add the carrots, water, sugar, salt and pepper. Cover and cook for 8-10 minutes, or until the carrots are tender. Stir in the cream, parsley and nutmeg. Bring just to a boil; remove from the heat. Makes 4 servings.