Cheesy Chicken Casserole

2 lbs. chicken, cooked
1 cup cream
6 oz. cream cheese
1/2 tsp. salt
garlic powder to taste
3/4 cup Parmesan cheese, divided
10 oz. pkg. frozen broccoli florets, thawed

Remove skin & bones from chicken; tear into bite-sized pieces. Chill. Meanwhile, blend cream, cream cheese, salt and garlic in a double boiler until smooth and thoroughly heated. Stir in ½ cup Parmesan cheese. Arrange broccoli in 2-quart casserole dish. Pour half of cheese sauce over broccoli, then top with chicken, remaining cheese sauce and remaining Parmesan cheese. Bake at 350F for 25 to 30 minutes. Remove from oven; let stand 5 minutes before serving.

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Italian Chicken Breasts

1 lb. Bob Evans Italian Roll Sausage
1/2 lb. sliced fresh mushrooms
1 clove garlic, minced
3 (8 oz. each) cans tomato sauce
1 (6 oz.) tomato paste
1 1/2 tsp. Italian seasoning
6 boneless, skinless chicken breast halves
1 cup shredded Parmesan cheese

hot cooked pasta (for the rest of the family)

Preheat oven to 350F. Crumble sausage into large skillet. Cook over medium heat until browned. Remove sausage; set aside. Add mushrooms and garlic to drippings; cook and stir until tender. Stir in reserved sausage, tomato sauce, tomato paste, and seasoning. Bring to a boil. Reduce heat to low; simmer 15 minutes to blend flavors. Meanwhile, arrange chicken in greased 13x9" baking dish. Pour tomaton sauce mixture over chicken; cover with foil. Bake 40 minutes; uncover. Sprinkle with cheese; bake 5 minutes more. Serve over pasta; refrigerate leftovers.

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