Chicken Casserole
Crush 1.5 sleeves of Saltine crackers and mix with 1 stick melted butter or margarine (you can decrease this amount to enough to moisten crackers if you want to be healthier, but it is tasty with all that butter).
Put most of this on bottom of greased 9x13 pan, keep out about 1/2 cup. Heat one can chicken broth and mix in one can cream of chicken soup. Cool and add about 1/2 cup of sour cream and mix well. Drain and pour one or two large cans of chunk chicken over cracker crust. I like to sprinkle well with garlic pepper at this point. Then pour soup mixture over and sprinkle reserved cracker crumbs over top. Bake at 350 for about 20 minutes until crackers browning. Totally comfort food!
Chicken and rice casserole
Mix one can cream of mushroom soup, one soup can of milk, one can of chunk chicken (I kind of shred it), one can of mushrooms including water and one packet of Lipton Dry soup mix, Herb and Garlic flavored (I prefer H&G, but if you can't find can use Onion flavor). Mix, pour in 9X13, cover and bake I believe at 375 for about an hour, remove cover for last 10 minutes. This rice stays somewhat al dente.
Cabbage rolls without the rolling
Mix about 1 to 2 cups of cooked rice (do to your preference) with a pound of leaner hamburger, salt and pepper to your liking (or I prefer Cavander's Greek Seasoning) and a small to med onion finely chopped. In separate bowl, mix 2 cans of tomato sauce with about a tablespoon or two Worchestershire. In crockpot, layer a third of a small cabbage (I just slice it up). Then a layer of meat mixture. I pour tomato mixture and Greek Seasoning (or Salt and Pepper) over every layer. I usually get 3 layers of cabbage and two of meat. Prefer to cook high for an hour or two and low the rest of day, but if start early in day, can cook low all day.
Sorry some of my measurements aren't exact, but I don't measure, just do to your liking. These are hard to messup.