Menu for week of January 17th

Monday:

B-One Eyed Sailors, Ham
L-Soup, Fruit
D-Dutch Meatloaf, Glazed Carrots, Rice Pilaf (continued from last week)

Tuesday:

B-Cereal and Toast
L-Leftovers
D-Chicken Tetrazzini, Green Veggie, Mayonnaise Rolls

Chicken Tetrazzini

8 oz. thin spaghetti, cooked, drained
1 can cream of chicken soup
½ cup milk
2 cups diced cooked chicken
4 oz. can sliced mushrooms
¼ c. grated parmesan cheese

Place spaghetti in buttered 2 qt. casserole. Mix soup and milk. Add diced chicken and drained mushrooms. Combine chicken mixture with spaghetti. Sprinkle cheese on top. Bake 350 degrees for 30 minutes.

Wednesday:

B-Pancakes and Sausage
L-Leftovers
D-Turkey Burgers, Tater Tots

Thursday:

B-Oatmeal, Toast
L-Soup, Grilled Cheese
D-Spaghetti and Meatballs, Salad, Texas Toast

Friday:

B-Eggs, Bacon, Biscuits
L-Leftovers
D-Freezer Meal-Chicken Kiev, Green Bean Bundles, Mashed Potatoes

Saturday:

B-Toaster Strudel
L-Soup, Fruit
D-Ritzy Chicken Casserole, Green Veggie, Salad

Ritzy Chicken Casserole
2 sleeves Ritz crackers
1 can cream of chicken or mushroom soup
1 (8 oz.) sour cream
½ to 1 c. chicken broth
4-6 boneless chicken breasts, cooked
4 oz. butter, melted
Crumble one sleeve of Ritz crackers in bottom of 2-2 ½ qt. casserole dish. Drizzle ½ of the melted butter over the crackers. Mix chicken with soup, sour cream and broth. Pour over crackers. Crush the remaining sleeve of crackers over the chicken mixture. Drizzle the remaining melted butter over the crackers. Bake 300 degrees for 30-45 minutes. Serves 6.

Sunday:

B-Coffee Cake
L-Frank and Cheese Casserole, Green Veggie, Rolls (didn't make this last Friday, did Pigs in a Blanket instead)
D-C.O.R.N. (Clean Out Refrigerator Night)