For a quick and easy old-fashion dinner casserole like you remember from your childhood, try this Velveeta Country Chicken Casserole.  This recipe is also a great way to use leftover chicken or turkey.  It's quick, easy, economical and will no doubt become a family favorite.  Kids love chicken and cheese so this is a perfect casserole for sit-down family dinners.  For dessert, another vintage recipe, pineapple sheet cake.  It is also quick and easy and can be made earlier in the day, even the night before, to make getting dinner on the table quickly a real possibility.  This cake, too, is sure to become a family favorite. 

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VELVEETA COUNTRY CHICKEN CASSEROLE

 1 lb Velveeta pasteurized process cheese spread, cubed
1 cup milk
1/2 cup Miracle Whip salad dressing
2 cups chopped cooked chicken (or turkey)
1 10-oz pkg frozen peas and carrots, cooked and drained
5-oz spaghetti, cooked and drained
1 tbsp chopped chives

In a medium saucepan, heat cheese, milk, and salad dressing over low heat, stirring until sauce is smooth. Add remaining ingredients; mix well. Pour into a 2-quart greased casserole dish and bake at 350 degrees for 35 to 40 minutes or until hot. Makes 6 to 8 servings.


PINEAPPLE SHEET CAKE AND FROSTING

2 1/2 cups flour
2 cups sugar
2 eggs
2 tsp baking soda
1 #2 can crushed pineapple, undrained
1/2 cup nuts

Frosting:
8 oz pkg cream cheese
1/2 stick oleo
2 1/2 cups powdered sugar
1/4 cup flour
1 tsp vanilla

For cake, mix well and pour into large cookie sheet. Bake at 350 degrees for 20 to 25 minutes. For frosting, mix well. Spread on cake while still hot. Sprinkle some nuts on top.