By Brenda Owen

By Brenda Owen

Daily Journal

For Rodie Nabors, it’s a matter of pride that she cooks the dishes served at the Lunch Bunch restaurant just as she would for her own family. Her husband, Cecil Nabors, said she has high standards when it comes to the food served to Lunch Bunch customers.

“If it doesn’t look as fresh as she thinks it should, out it goes,” Nabors said. “We believe quality counts and keeps customers coming back.”

The Nabors agreed to share the recipes for three of their most popular dishes including Sweet Tater Pie with a special tangy ingredient and two scrumptious casseroles. Savory Squash Casserole for the vegetable lovers and Chunky Chicken Casserole, a meaty main dish featuring a crunchy topping of crackers.


6 or 8 chicken breasts

8 ounces sour cream

2 cans cream of chicken soup

Dash of pepper

1/2 cup butter, melted

Ritz¨ cracker crumbs

Cook chicken breasts, remove skin, debone and cut into bite-sized pieces. Mix sour cream, chicken soup and pepper in casserole bowl. Stir well. Add chicken. Stir well. Drizzle melted butter over the top. Crush Ritz¨ crackers and sprinkle over butter. Bake at 350 degrees until casserole bubbles.


2 cups sweet potatoes

2 cups sugar

1 stick margarine

1 can Eagle Brand¨ milk

1 teaspoon vanilla flavoring

1 tablespoon orange juice

2 eggs

4 tablespoons flour

1/3 cup brown sugar

2 or 3 Pet Ritz¨ vanilla pie crusts

Boil, drain and mash potatoes. Mix sugar and butter. Beat eggs and add to sugar/butter mixture, then combine with mashed sweet potatoes. Add flour and flavoring to mixture and stir well. Pour into 2 or 3 pie shells and bake for 30 minutes at 350 degrees.


3 cups cooked squash

1 cup cheddar cheese

1 medium onion, chopped

2 tablespoons butter, melted

2 eggs

1 can cream of mushroom soup

Ritz¨ crackers, crushed

Dash of pepper

Cook squash and onion until tender. Add cheddar cheese, butter, eggs, and soup. Place in casserole and cover with cracker crumbs. Bake at 350 degrees until casserole is bubbly.

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