Cornbread Stuffing Chicken Casserole

This is comfort food at its best for me!  It doesn't get easier than the convenience of the "cream of" soups and cornbread stuffing mix for a quick and delicious meal.  This is also a very versatile recipe!

You will keep coming back to this chicken casserole over and over again . . . it is so good!   I make mine  with or without sour cream, but add one more can of my favorite type of "cream of" soup (chicken) if the sour cream is not used.

For some variation, add some steamed broccoli and substitute cream of broccoli soup for the listed soup.  Another variation for mushroom lovers would be cream of mushroom soup with fresh mushrooms.

In my opinion, the cream of celery and cream of chicken makes the best gravy, however, use what you like!  We found that using sour cream makes it even creamier.  Stove Top Stuffing Mix is what I prefer to use.

The prep work for this meal is so easy and a great recipe for a beginning cook who wants great results with little effort or cooking skills.  We used shredded precooked chicken, but it would be just as easy to pull out some frozen chicken tenderloins and quickly pan fry them before putting the casserole together.

The casserole itself is delicious with awesome creaminess, with or without sour cream.  The Captain mentioned that he loved the way the stuffing on the top made an awesome crunchy topping, while some of it blended in with the creamy mixture.  Very nice combination!

This casserole is perfect for pot luck meals!  Try it . . . you'll probably love it!

Ingredients

• Cooked chicken, cut up in bite sized pieces
•  (the equivalent of a whole chicken)
• 8 oz sour cream or another can of "Cream of" soup
• 1 can Cream of Chicken soup
• 1 can Cream of Celery soup
• 1 box cornbread stuffing, uncooked
• 1 cup chicken broth
• 1/2 stick melted butter

Directions

Preheat oven to 350.

Place chicken in the bottom of the dish (9 x 13).  

Mix the "cream of" soups and sour cream (if you choose to use the sour cream). Spread over the chicken.

Place the uncooked cornbread stuffing over the soup mixture.  Heat in the microwave . . . the broth and melted butter until butter is melted and pour over all of the casserole.

Bake uncovered at 350° for 30 minutes. Serves approximately 6 - 8.

Classic Scalloped Chicken

Mr. Food's website has one of the best concepts for recipes around, in my opinion.  However, this is one of those recipes that I would use only as a guide. 

For one thing, instant rice is a big no-no in our kitchen and I hate it with a passion. Whether you use it or not if you try this recipe is up to you . . . everyone has different tastes.  I've also discovered that fresh mushrooms always make a dish so much better.

You can make this versatile dish as semi-homemade as you have time for!

Ingredients

• 1 1/2 pounds boneless, skinless chicken breasts, cut into 1/2-inch chunks 
• 1/2 teaspoon salt 
• 1/4 teaspoon black pepper 
• 4 tablespoons (1/2-stick) butter, melted and divided 
• 1 3/4 cups chicken broth 
• 1 (12-ounce) jar chicken gravy 
• 1 (4-1/2-ounce) jar sliced mushrooms, drained 
• 1 (2-ounce) jar diced pimientos, drained 
• 1 1/2 cups instant rice 
• 1/4 cup plain bread crumbs

Directions

Preheat oven to 400 degree F. Coat a 9" x 13" baking dish with cooking spray.
  

Season chicken with salt and pepper, and sauté in 2 tablespoons melted butter in a large skillet over medium-high heat for 8 to 10 minutes, or until golden.

Remove from heat and add chicken broth, chicken gravy, mushrooms, pimientos, and rice; mix well. Pour into prepared baking dish, cover with aluminum foil, and bake 30 minutes.

Remove from oven, uncover, and stir well. Sprinkle with bread crumbs and drizzle with remaining 2 tablespoons melted butter. Bake, uncovered, for 5 to 10 minutes, or until rice is tender and topping is golden. Serve immediately.




Source:  Mr. Food

Crab Stuffed Mushrooms

This is the closest recipe to mine that I could find and I will be tweaking my recipe with some items I think will enhance them.  The major difference in the way mine are put together is bread crumbs . . . I use italian seasoned bread crumbs because I love the taste.  I have never used veggies, but I think the addition of roasted red peppers and would be awesome.

Use the ingredients you like!  Recipes are a guide based on someone else's taste . . . make them your own!

Crab Stuffed Mushrooms have always been one of the most popular appetizers when I entertain and I never leave them out of a party.

Ingredients:

• 1 pound large mushrooms
• 6 tablespoons butter
• 3 green onions, minced
• 3 to 4 tablespoons minced red bell pepper
• 4 ounces crab meat
• 1 cup fresh fine bread crumbs
• 1/4 teaspoon salt
• 1/4 teaspoon Cajun or Creole seasoning blend
• 1/8 teaspoon pepper
• 2 tablespoons Parmesan cheese

Preparation:

Wash and trim the end of stems from mushrooms. Pop remaining stem out. Chop stems and set aside. 

Melt 2 tablespoons butter; brush over mushrooms. Spray a shallow baking dish (about 8-inch square, or one which will fit mushrooms in one layer) with butter-flavored spray or grease with butter.

Melt remaining butter in skillet; add reserved chopped stems, minced green onions and red bell pepper. Cook until vegetables are tender. Combine cooked ingredients with bread crumbs, crab meat, and seasonings. 

Fill each mushroom and sprinkle  with a little Parmesan cheese, if desired. 

Bake at 350° for 15 to 20 minutes, until hot and mushroom caps are tender.

Makes 16 to 20 stuffed mushroom appetizers.

Source: Diana Rattray @ About.com

Chicken Pot Pie Cupcakes

Great concept for lunches, picnics or anytime you want lunch "on the go."

This recipe comes from Betty Crocker and loaded with convenience foods for fast preparation.  I will be using it at a guide, using fresh foods instead of the higher priced convenience foods.

Love the possibilities using this concept of cupcakes!

Ingredients

1

can (18.5 oz) Progresso® Rich & Hearty chicken pot pie style soup

1/3

cup Betty Crocker® Potato Buds® mashed potatoes (dry)

1/2

cup Green Giant® frozen mixed vegetables, cooked

1/4

teaspoon dried thyme leaves

1/4

teaspoon pepper

2

cans (8 oz each) Pillsbury® Crescent Recipe Creations® refrigerated flaky dough sheet

1

tablespoon butter, melted

Directions

• 1Heat oven to 375°F. Spray 12 regular-size muffin cups with cooking spray.
• 2In medium bowl, mix soup, potatoes (dry), cooked vegetables, thyme and pepper.
• 3Unroll 1 can of dough; spread with half of soup mixture. Starting at shortest side, roll up; pinch edges to seal. Cut into 6 slices. Place 1 slice in each of 6 muffin cups. Repeat with remaining dough and soup mixture.
• 4Bake 25 to 30 minutes or until golden brown. Brush top of each with melted butter; remove from pan. Serve immediately.
• If substituting crescent rolls for the dough sheet, be sure to firmly press perforations to seal before spreading with soup mixture.