Tuna or Chicken Pasta Casserole

1/4 cup butter
1/2 cup flour
2 cups milk
1/4 tsp. celery seed
dash of pepper
2 1/2 cups desired pasta - egg noodle or shell is good (cooked & drained)
2 (6 1/2 oz.) cans tuna or chicken (drained & flaked)
1 (10 oz.) pkg. frozen peas (cooked & drained)
1/2 cup Parmesan cheese
2 Tbls. chopped pimento (optional)

Make white sauce with butter, flour, milk and seasonings. Add pasta, meat, peas, 1/3 cup cheese and pimento; mix lightly. Spoon into a 2-qt. casserole dish and sprinkle with remaining cheese. Bake at 350 degrees for 25 minutes. Enjoy!

Creamed Chicken & Biscuits

1/2 large onion, chopped
1 1/2 tsp. butter
4 cups chopped, cooked chicken
1 (10 3/4 oz.) can cream of chicken soup
1 cup sour cream
1/2 cup milk
1/2 cup chopped pimiento
1 cup shredded Cheddar cheese, divided
6 biscuits (you can use canned or unthawed frozen ones)

Preheat oven to 350 degrees. Grease the bottom and sides of an 11x7-inch baking dish. Heat butter in a small non-stick skillet oer medium-high heat until melted. Stir in onion. Saute until tender. Combine onion, chicken, soup, sour cream, milk and pimiento in a medium bowl and mix well. Spoon mixture into prepared baking dish. Bake for 15 minutes. Remove from oven. Sprinkle baked layer with 3/4 cup of the Cheddar. Arrange biscuits in a single layer over top. Sprinkle with remaining Cheddar. Bake until biscuits are golden brown and the sauce is bubbly, approximately 20 minutes. Serve immediately. Enjoy!