2 cans (10 3/4 ounces/ 305 g each) cream of chicken soup
1 1/4 cups mayonnaise
1 package (16 ounces/454 g) frozen broccoli, thawed (fresh broccoli can also be used)
3 cups cooked, chopped chicken
1 1/4 cups grated cheddar cheese
2/3 cup bread crumbs
In a mixing bowl, blend the soup with the mayonnaise.
Spread the broccoli evenly on the bottom of a 9″ x 13″ (23 cm x 33 cm) baking pan. Top with the chicken, then the soup mixture.
Sprinkle the cheese on top, then cover with the bread crumbs.
Bake at 350° F (175° C) for 30 minutes.
1/2 cup margarine
1 loaf (1 pound/.45 kg) frozen bread dough, semi-thawed
Melt the margarine in a 9″ x 13″ (23 cm x 33 cm) pan.
Cut the bread dough the long way into eight pieces. Cut the pieces in half.
Roll the sixteen strips of dough in the margarine. Sprinkle with the seasoning and the parmesan cheese, then cover with plastic wrap. Let the breadsticks rise until doubled in size.
Bake at 350° F (175° C) for 20 minutes.
2 quarts raspberry sherbet, softened
2 1/2 cups miniature marshmallows
16 macaroons, crumbled
1 container (12 ounces/ 340 g) frozen whipped topping
Spread the sherbet into a 9″ x 13″ (23 cm x 33 cm) pan.
Fold the marshmallows and cookie crumbs into the whipped topping; spread it on top of the sherbet. Freeze.