Chicken and Rice Casserole

3 c. cooked chicken
1 box chicken Rice-a-Roni
2 cans cream of mushroom soup
1 c. mayonnaise
1 c. chicken broth
1 c. slivered water chestnuts
1 tsp. salt
dash of pepper
2 tbs. lemon juice

Fix rice as package directs and then mix soup and mayonnaise, 1 cup chicken broth, chicken. rice and water chestnuts.  Add slat, pepper and lemon juice. Bake at 350 for 45 minutes.
 

Tuna Noodle Casserole

8 oz. pkg. medium noodles
1 (6 1/2 oz.) can tuna, more if desired
1/2 cup mayonnaise
1 cup sliced celery
1/3 cup chopped onion
1/4 cup chopped pimiento
1 tsp. salt
1 can cream of celery soup
1/2 cup milk
1 cup shredded sharp cheese
1/2 cup slivered almonds

Cook noodles in boiling salted water until tender; drain.  Combine noodles, drained tuna, mayonnaise, vegetables and salt. Blend soup and milk; heat thoroughly.  Add cheese; heat and stir until cheese melts.  Add to noodle mixture.  Turn into 1 1/2 qt. casserole.  Top with almonds.  Bake in preheated oven of 425 for about 20 minutes.

Calico Salad

1 20 oz. pkg frozen mixed vegetables
1 10 oz. pkg. baby limas
1/2 c. chopped celery
1/2 c. green pepper
1 c. Miracle Whip
1 pkg. Hidden Valley Ranch Dressing Mix

Cook frozen vegetables and limas. Cool. Cut up celery and green pepper.  Add to cooked vegetables. Combine Miracle Whip and Ranch Dressing Mix. Mix with vegetables.  Refrigerate overnight.