Chicken and Stuffing Bake

1/3 cup melted butter or margarine
1 small onion, chopped
2 celery stalks, chopped
1 (6 to 8 ounce) package stuffing mix
1 2/3 cups water or chicken broth
4-5 boneless skinless chicken breast halves, cut into 1 inch
chunks **
1 (10 ¾ ounces) can condensed cream of mushroom soup
1/3 cup sour cream or milk
16 ounce bag frozen mixed vegetables, thawed and drained

Melt butter in a medium saucepan and sauté onion and celery until softened (about 5 minutes). Remove from heat and stir in stuffing mix (and seasoning packet if included), coating well. Add the water or broth and stir to combine. Set aside to allow liquid to be absorbed. Prepare chicken and spread evenly in the bottom of a greased 9 by 13 inch pan. Top with thawed mixed vegetables. Combine soup with sour cream or milk and spoon evenly over chicken. Sprinkle stuffing mixture evenly over all. Bake, uncovered, in a 375 degree oven for 35 minutes or until chicken is cooked through.

Makes 4 to 6 servings.

**Can also substitute equivalent amount of cooked, chopped chicken as a great way to use up leftovers. This version can be cooked easily in a crock pot on low heat as well – just heat until all ingredients are warmed through and stuffing on top looks slightly browned. Yummy!


Serving Suggestions – additional steamed vegetables and homemade rolls

Golden Chicken Casserole

1 can condensed cream of chicken soup, undiluted (10 ¾ ounces)
1 can condensed cream of celery soup, undiluted (10 ¾ ounces)
½ cup water or milk
¼ to ½ teaspoon salt
1 package frozen tater tots (32 ounces)
1 package frozen mixed vegetable (16 ounces)
2 cups cubed cooked chicken
1 cup shredded cheddar cheese (4 ounces)

Combine soups, water and salt and mix well. Grease a 9 x 13 x 2 inch baking dish and layer one third of the soup mixture, half of the tater tots, half of the vegetables and half of the chicken. Repeat layers, finishing with remaining soup mixture. Sprinkle top with cheese. Cover and bake at 350° for 60-70 minutes or until bubbly. Uncover and bake an additional 5-10 minutes or until browned and heated through.

This is a great casserole to sneak in some extra vegetables. Any cream soups will work well and other frozen potatoes could easily be substituted if your family does not like tater tots (frozen hash browns, French fries, etc.)

Yield: 6-8 servings
Serving Suggestions – green salad and homemade rolls

Easy Chicken Pot Pie

4 Tablespoons butter or margarine
4 Tablespoons flour
¼ teaspoon salt
dash pepper
1 cup hot water
1 teaspoon chicken bullion granules
1 cup milk
2 cups cooked chicken or turkey, chopped
frozen or cooked vegetables, as desired *
1 can refrigerator biscuits **

* Can use your favorite fresh or frozen vegetables including carrots, peas, green beans, potatoes, etc. – if vegetables are frozen, small pieces do not need to be pre-cooked before adding to other ingredients as they will cook while heating pie

Melt butter and whisk in flour. Add water, salt, pepper, milk and bullion granules. Stir constantly over medium heat until thickened. Add chicken or turkey and desired amount of vegetables.

Pour mixture into a square or round casserole dish. Arrange biscuits on top to form a crust. Bake at 450 degrees for 10-15 minutes or until bubbly and biscuits are lightly golden.
Serve immediately.

** Mixed biscuit mix can also be substituted for can of refrigerator biscuits. Just mix together and spread on top of pie filling. Bake as directed. I have also used a small box of corn muffin mix (mixed as directed on package for an 8 by 8 pan of cornbread) as the topping for a sweeter crust!


Serving Suggestions – homemade rolls or bread sticks and extra vegetables on the side

Crock Pot Beef Stew

2 pounds stew meat
1/4 cup flour
1 1/2 teaspoons salt
1/2 teaspoon pepper
1 1/2 cups beef stock
1 onion, diced
1 teaspoon Worcestershire sauce
1 bay leaf
1 teaspoon paprika
4 carrots, sliced
3 potatoes, cut into chunks
1 stalk celery, sliced

Place meat in crockpot with flour, salt and pepper. Stir and coat meat with flour and spices. Add remaining ingredients and stir to mix well. Cover and cook on low for 8 to 10 hours or on high for 5 hours.

I often double this recipe to ensure leftovers!

Serving suggestions : add homemade rolls or serve in bread bowls. Serve with fresh vegetables or green salad for a complete meal.

Chicken in a Haystack (or Hawaiian Haystacks)

1 can condensed cream of chicken soup, undiluted (10 ¾ ounces)
2 cups cubed cooked chicken
½ soup can milk
Hot cooked rice

TOPPINGS:
pineapple tidbits, shredded cheese, coconut, sliced ripe olives, lettuce, tomato, almonds, chow mein noodles, mandarin orange segments, chopped green pepper, sliced scallions

Combine soup, milk and chicken and mix well. Heat on stovetop or in microwave until heated through (approximately 3-5 minutes). Serve chicken and soup mixture over hot rice, adding toppings of your choice.

This chicken and soup mixture also tastes wonderful over cooked noodles or mashed potatoes without adding any other toppings.

Yield: 4-6 servings