I don't know if you were looking for something this easy but this stuff is really good! I like the bacon and ranch stuff! http://www.dealtime.com/xGS-Kraft_Pasta_Salad~NS-1~linkin_id-8012399 It's the Kraft Pasta Salad that all you have to do is boil the noodles, run cold water on them and add mayo and some milk.

Yay! I love cooking questions! This always disappears quickly whenever I take it to a potluck, and I get many requests for the recipe. I was turned off when I first saw the recipe by the cottage cheese, but it adds good texture in flavor. I hope you try it and enjoy it! Chicken and Brown Rice Florentine Casserole ------------------------------------------- 3 cups chicken broth 1 cup brown rice 2 Tbsp cornstarch 1/4 cup olive oil 4 boneless, skinless, chicken breasts (I have used less) 1 tsp dried thyme 1 tsp dried sage 2 tsp dried basil 1 tsp dried parsley 1 tsp dried marjoram 1 medium onion, chopped (I use 2) 2 (10 oz) pkgs frozen, chopped spinach, thawed and drained 2 cups cottage cheese salt and pepper to taste 1/2 cup Parmesan cheese -Preheat oven to 350 degrees. -In a medium saucepan, boil (2 C) broth. Stir in rice. Remove from heat and set aside. (Use rice pkg. directions.) -In a small bowl, mix cornstarch with remaining (1 C) broth -In a bowl, toss chicken in a little olive oil with the thyme, sage, basil, parsley, marjoram. -Heat olive oil in a skillet over medium heat. Cook until chicken is no longer pink and juices run clear. Remove chicken and cut into bite-sized pieces. (Note: this also works well with leftover chicken, and allows you to omit this step.) -Stir onion into the skillet. Cook 5 minutes, until browned and tender. -In a large bowl, thoroughly mix rice, cornstarch mixture, chicken, onion, spinach, and cottage cheese. -Season with salt and pepper to taste. -Transfer the mixture to a baking dish. Top with Parmesan cheese. -Bake, covered, 45 minutes. Remove cover and continue baking 15 minutes, until surface is lightly browned.

This is my fiance's favorite meal that I make -- he says he would eat it every day. I'm sorry I don't have an exact recipe; I don't follow one. So, all amounts are approximate, and ingredients can be deleted if there is something you don't like. Warning: this makes a LOT of food. Use a wok if you have one; your skillet will almost certainly be too small. 2 boxes Rice-a-Roni (original) 1 lb boneless, skinless chicken breasts, cut into cubes 1/2 medium yellow onion, cut into thick 1-inch strips Broccoli florets (I dunno...about 1 1/2 cups?) 1 8-oz container of raw mushrooms, sliced 3 handfuls raw spinach 1 teaspoon garlic red pepper flakes to taste a few leaves of fresh basil About 2 cups shredded cheese, your preferred kind (I usually do colby-jack and mozzarella) Cook Rice-a-Roni according to package instructions. When the water is at a boil, add all ingredients except cheese. Simmer around 20 minutes, or until the rice is tender and the liquid absorbed. Add the cheese, making sure it is well-mixed. Makes, I don't know, a million servings and keeps in the fridge for a week. Reheats wonderfully -- I like to make a big batch and use the leftovers for lunches.

Chicken Turnovers 1/4 c. chopped onion 1/4 c. butter 3 c. chicken meat 1/4 c. chicken stock fresh garlic 1/4 tsp poultry seasoning 1/4 tsp coarse black pepper 1 1/3 package cream cheese ready made pie crust In large skillet saute onion and garlic in butter then add chopped chicken and cook until done. Add chicken broth, poultry seasoning, pepper and cream cheese. Remove from heat and set aside. Place pie crust on a floured surface and roll out to 1/16 inch thick. Use round cookie cutter or cup to cut out circles about 3-4 inches in diameter. Place a teaspoon of chicken filling in center and moisten the edges with water. Fold pastry over filling to make half circles. Press edges with fork to seal. Prick tops with knife for steam vents. Place turnovers on a baking sheet and bake at 350 degrees for 15-20 minutes or until golden brown. (Oven temperatures vary and I had to reduce the temp of mine to 325 deg to prevent burning then cooked longer than 20 minutes, I also used preseasoned chicken meat so I did not have to add the poultry seasoning or the garlic and salt to mine.

broccoli & cheese chicken casserole - everyone always LOVES IT LOVES IT LOVES IT...funny, i got the recipe from a coupon in chicago in 2001 and no one can believe it. I still have the coupon too!