Preheat oven to 350 degrees. Prepare a 9x13 baking dish with cooking spray, set aside.
In a large bowl, mix together the chicken, sour cream, soup, dressing mix, bacon, garlic powder and cheese. Add frozen tater tots and gently mix together and add mixture to baking dish.
Bake for 45 to 50 minutes or until casserole is bubbly.
Heat a large sauce pan over medium to medium high heat. Add the butter to the pan, and next the cauliflower, shallots, and salt and pepper; cooking for 8 minutes. Add garlic, and cook an additional 1 minute. Sprinkle in the flour and stir into the veggies, it should look grainy, like wet sand. Slowly whisk in the broth a little at a time, stirring up the cooked bits on the bottom of the pan.
Brown the ground beef in a large skillet, and do not drain fat. Once the meat has browned add the onion and celery and cook until translucent and starting to soften. Add the flour, Worcestershire, and garlic powder, stirring to combine, cooking for 1-2 minutes.
Preheat oven to 375 degrees.
In a large bowl mix together the chicken soup, sour cream, Dijon mustard, chicken, ham, broccoli and pepper. Add the ingredients to a 13x9 pan and spread evenly. Layer the casserole with Swiss cheese slices, some will overlap.
Preheat oven to 375 degrees. Prepare the fish in individual pouches. Place two pieces of aluminum foil, large enough to place the fish in the middle of the foil with room to make a pouch.
In a medium pot over medium heat, combine the potatoes and broth and simmer for 20 minutes or until potatoes are tender. While potatoes are cooking, prepare a skillet over medium heat. Wash leeks thoroughly and cut into ¼” disks, discarding the dark green portion of the leek. Sauté the leeks in butter for 10 minutes or until tender. Add the leeks and cream to the potatoes and stir well.
