Claudine's January Meal: Breakfast Casserole with Banana Chocolate Chip Muffins

Breakfast Casserole

1 (10.75 oz.) can condensed cream of chicken soup
1 (16 oz.) container sour cream
1 (2 pound) package frozen hash brown potatoes, thawed
1 cup cubed, cooked chicken meat (I used 1 12 oz. can of chicken)
1 cup diced ham
3 green onions, chopped
1/3 of a green pepper, chopped
3/4 cup shredded Cheddar cheese
1 cup crushed potato chips
1/4 cup butter, melted

1. Combine undiluted soup, sour cream, hash browns, cubed chicken and ham, onions, and cheese. Pour into a lightly greased 9X13 inch pan.
2. Bake at 350 degrees for 30 minutes. Top with crumbs, and drizzle with melted butter or margarine. Bake for another 15 minutes.

Banana Chocolate Chip Muffins

1-3/4 cups all-purpose flour
1/4 cup sugar
2-1/2 tsp. baking powder
3/4 tsp. salt
1 egg
1/2 cup milk
1/3 vegetable oil
1/2 cup mashed ripe banana (about 1)
1/2 cup applesauce
1 cup chocolate chips

Combine the egg, milk, oil, banana, and applesauce. Stir in dry ingredients just until moistened. Fold in the chocolate chips. Fill lined muffin cups two-thirds full. Bake at 400 degrees for 20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.