Chicken Mushroom Tenders

• 1.5 lbs chicken tenders
  
• 2 T olive oil
  
• 2 T green onions, sliced
  
• 103/4 oz can cream of mushroom soup
  
• 4 oz can mushrooms, sliced
  
• 1/3 c milk
  
• 8 oz egg noodles, cooked and drained
  

• Heat oil in a large skillet; add chicken and brown on both sides.  Remove chicken, add onions and mushrooms and saute for 3-4 minutes.  Add chicken to skillet.  Mix soup and milk and pour over chicken.  Simmer, covered, for 10 -12 minutes.  Serve over hot egg noodles.

Mushroom Soup Meatloaf

Mushroom Soup Meatloaf

1 can cream of mushroom soup
2 lbs ground beef
1 pkg dry onion soup mix
1/2 cup dry bread crumbs
1 egg beaten
1/4 cup water

In a large bowl mix 1/2 cup of mushroom soup, ground beef, onion soup mix, bread crumbs and egg. Shape mixture into a 4x8" loaf and place into a greased 8x12" loaf pan.

Bake at 350°F for 1 hr 15 min or until done. Spoon off drippings, reserve. In saucepan, beat remaining soup, water and drippings at med. heat until boiling. Stir occasionally. Thin sauce w/additional water if desired. Spoon over meat loaf servings.

HAMBURGER RICE CASSEROLE

1 pound lean hamburger meat (I used ground turkey)
1 cup cooked rice
1/4 cup chopped onion
1/4 cup finely chopped celery
1/4 cup chopped bell pepper
1 can of  cream of mushroom or cream of celery

Brown hamburger meat and drain. Sauté onions, bell pepper, and celery; drain. Mix all ingredients together and pour into casserole dish. Bake for 30 minutes or until bubbly at 350 degrees.