These two always go over well. If I'm making them for a church dinner or to give away I get the throw away casserole pans with the lids. Both can be frozen and reheated.
Wicked Chicken Casserole
1.5 - 2 lbs of cooked chunked chicken (3 breasts)
1 package stuffing mix
1 package of frozen peas
2 cans of mushrooms (or 1 box fresh sliced ones)
1 can cream of chicken soup
2/3 soup can of milk
Grease a 2 qt casserole dish. Layer enough dry stuffing mix in the bottom to just cover it. Layer in peas (defrosted), mushrooms (cooked if using fresh), cooked chunked chicken. Mix cream of chicken soup with 2/3 soup can of milk and pour over the top. Make the rest of the stuffing mix according to the package directions and place on top. Cook at 350 for 30 minutes.
Mexican Shepard's Pie
1 lb ground beef (or turkey or chicken)
1 package of taco seasoning
1 cup shredded cheddar cheese
1 package of frozen corn (defrosted)
6-8 servings of mashed potatoes (I use about 6 big potatoes and make my own, but you can use instant)
Brown the ground beef and drain. Add the taco seasoning and 2 tbsp of water. Layer in the bottom of a 2 qt casserolle. Layer in cheese, corn and potates. Cook at 350 for 30 minutes. I serve mine with salsa, sour cream and a side salad.