Chicken Cordon Bleu Casserole

This is delicious. We served it over rice, and the kids loved it, and so did Chad. I promise you won't be disappointed!!
Ingredients
1 egg
1/2 cup milk
2 pounds skinless, boneless chicken breast halves - cut into chunks
1 cup plain dried bread crumbs
1 cup oil for frying
8 ounces Swiss cheese, cubed
8 ounces cubed ham
1 (10.75 ounce) can condensed cream of chicken soup
1 cup milk
Directions
Preheat oven to 350 degrees F (175 degrees C).
Beat egg and 1/2 cup milk together until combined. Stir in the chicken chunks to coat, then drain, and coat with bread crumbs. Heat oil in a large skillet to 375 degrees F (190 degrees C). Fry breaded chicken cubes in hot oil until golden brown on all sides, then remove, and drain on paper towels.
Place chicken cubes in a glass baking dish, along with the Swiss cheese, and ham. Stir together the soup with 1 cup milk, pour over casserole.
Bake in preheated oven until golden brown and bubbly, about 30 minutes.

Pizza Pasta Casserole

We found this recipe in the Taste of Home Best Church Supper Recipes Book. The girls LOVED it and Annie even had seconds. I loved how fast it came together :)

2 lbs ground beef
1 large onion, chopped
2 jars (28 oz each) spaghetti sauce
1 pkg (16 oz) spiral pasta, cooked and drained
4 c. (16 oz) shredded part-skim mozzarella cheese
8 oz sliced pepperoni

In a large skillet, cook beef and onion until meat is no longer pink; drain. Stir in spaghetti sauce and pasta.

Transfer to two greased 9x13 pans. Sprinkle with cheese. Arrange pepperoni over the top. Cover and freeze one casserole for up to 3 months.

Bake the second casserole, uncovered, at 350 for 25-30 minutes or until heated through.

To use frozen casserole: Thaw in the refrigerator overnight. Bake at 350 for 35-40 minutes or until heated through.

**I cut the recipe in half (because I only had one spaghetti sauce) and then put it in 2 8x8 pans. Perfect.