"I love to cook, but with teaching school, playing handbells at church and juggling my husband's and teenage twins' schedule, I have little time in the kitchen," says Susan Warren, North Manchester, Indiana. "I'm always looking for one-dish dinners like this one that save time and cleanup."
Layers of crunchy Triscuits sandwich a chicken and vegetable filling in this down-home casserole shared by Margaret Carlson of Amery, Wisconsin. "A friend served this deliciously different dish for an evening meal and I couldn't resist asking for the recipe," she says.
Using reduced-fat soup, fat-free evaporated milk, reduced-fat process cheese, less butter and no added salt, this recipe is a great makeover to a classic. It is still deliciously creamy and it's a crowd-pleasure.—Taste of Home Test Kitchen, Greendale, Wisconsin
This dish is one that I make frequently—my husband's a bean lover!
We (our family includes two sons, 9 and 7) live not far from the Pennsylvania border, and there are still farms in our area of the state. Our home's on 2 acres of land, with a vegetable garden plus fruit trees and berry bushes.
A creamy mix of crunchy veggies and hot chicken topped with crispy potato chips. The whole family will love this comforting dish from Bernice Knutson in Danbury, Iowa-and you'll love the quick and easy prep!
Whenever I take this casserole to a potluck or serve it to guests, I get requests for the recipe. It was created by my friend Pat in Kansas City, Missouri, where my husband, Gene, and I lived until 1-1/2 years ago. Our two grown sons still live there. My sister-in-law gave me a gift subscription to CW last Christmas, and I saw the announcement for the zucchini recipe contest—in my very first issue. What a surprise to win!