Chicken and Stuffing Caserole

Sorry.... Last but not least........

1 box stuffing mix (chicken flavored)
1/2 cube butter or margarine
2 cups chicken, cooked and diced
1 can cream of chicken soup
1 can cream of celery soup
1 cup milk
2 large stalks of celery washed and sliced

Melt Butter. Stir into entire package of stuffing, turning to coat as evenly as possible. Reserve 1/2 of mixture and set aside. Cover the bottom of a 9x13 pan with the stuffing.

Mix all of the other ingredients together and pour over the top of the stuffing. Use the reserved stuffing mix to sprinkle over the top of the casserole. Cover and bake at 350 for 30 minutes or until bubbly.... Uncover the last 10 minutes.

Recipe from Girlfriends On The Go

Chicken Pot Pie

Sorry, here is my recipe, finally.

Chicken Pot Pie:

Filling:

1/3 cup Margarine or Butter 1/3 Cup chopped onion

1/3 cup all-purpose flour 1/2 tsp Salt

1/4 tsp Pepper 1/2 cups Chicken Broth

2/3 Cups Milk 2-3 cups veggies and chicken

Pie Crust (either homemade or store bought)

Heat oven to 425. Prepare crusts as pkg. directs. Melt Margarine over med. heat. Add onion and cook 2 min until tender. Add flour, salt and pepper. Stir until well blended. Gradually stir in broth and milk until bubbly and thickened. Add chicken and veggies. Remove from heat and spoon into crust-lined pan. Top with second crust. Seal edges (slightly wet bottum crust, and then place top crust. Cut excess, and press all the away around with fingers or spoon to get a good seal) Flute edges (cover with thin strips of tinfoil to keep edges from burning.) Cut slits in the top of crust. Bake for 30-40 minutes until crust is golden. Let stand 5 minutes and serve. 

I usually use Betty Crocker's Pie crust recipe. Also, you can substitue the milk and butter for soy substitutes, which is what I have to do and it tastes great.

Sesame Chicken

**Disclaimer**This is the recipe I set out to use BUT I could not find the dressing mix packet anywhere! If you can find it, enjoy. I improvised with Lawry's Sesame marinade.

Oriental Sesame Chicken

1/2 cup honey

2 T soy sauce

1 Envelop Good Season's Oriental Sesame dressing mix

1/4 cup orange juice

chicken breast

Cut chicken breast into cubes or strips. Marinade for at least 30 mins. Cook in a skillet, like a stir fry, until done OR put strips on a skewer and grill. Serve over rice.

Bagel Pizzas

1 package of bagels (6 bagels)
1 jar pizza sauce
3 cups shredded mozzarella cheese
60 pepperonis
and any other toppings you would like to add

Separate bagel halves, spread pizza sauce evenly all over bagels, add mozzarella cheese and pepperonis, and other toppings if you desire. Broil on high for 5-7 min. Checking often.

Serve with salad and breadsticks, if you have them.

This is a yummy, quick, easy meal! We love it.

Creamy Chicken Enchiladas

Sauce Ingredients: (mix together in bowl)
1 or 2 small (4 oz) cans diced green chiles
2 cans cream of chicken soup
1 cup sour cream

Other Ingredients: 2-3 cups grated cheese
2 cups cooked diced chicken
1 cup diced onion
12 tortillas
1 small (4.25 oz) can chopped olives (optional)

Spread out tortillas on counter. To each one add approximately:
1 Tablespoon sauce
1 Tablespoon onion
3 Tablespoons cheese

Spread a thin layer of sauce on bottom of a 9X13 inch baking pan. Roll tortillas and place in pan. Pour remaining sauce over tortillas and spread evenly. Top with remaining cheese as well as olives if you’d like. Cook for 30 minutes at 350 degrees. (If you decide to freeze enchiladas, before baking, let them unthaw for 1-2 days in refrigerator.)

Teriyaki Chicken Stir-fry

1 ½ lbs boneless chicken breasts or tenderloin strips, sliced into strips and marinated in teriyaki sauce (see recipe below)
1 bag frozen stir-fry vegetables
cooked minute rice
chow mein noodles

Teriyaki Marinade
½ tsp ginger
2 tsp dry mustard
¼ cup oil (any kind)
½ cup soy sauce
1 tsp garlic
2 TB molasses

Combine all marinade ingredients. Put chicken strips in a container and pour marinade over. If freezing, see directions below. Otherwise, let it sit in the fridge overnight or for several hours to marinate. To prepare, pour chicken and marinade into a large skillet. Cook until meat is cooked through and marinade boils for at least 5 minutes (to kill any bacteria from chicken). Add in the vegetables and stir constantly until done. Serve over cooked rice and top with chow mein noodles.

Freezing and Preparation Directions:
Combine meat and marinade in a freezer bag and place in freezer. To prepare, thaw meat in the fridge and prepare as the above recipe states, or place in a slow cooker for 2-3 hours. When chicken is done, add to skillet with vegetables and stir-fry.

Chicken Veggie (Cornflake) Casserole

Ingredients:
1 can (10 3/4 oz) cream of chicken soup
1 cup milk
1/8 tsp salt
dash of pepper
1 package (10 oz) frozen vegetables, partially cooked and drained
3 cups diced cooked chicken
4 cups cornflakes (crushed to 2 cups)
2 T butter or margarine melted


Directions:
Butter shallow 2-quart casserole pan. In large bowl blend together soup, salt and pepper. Add vegetables and chicken. Mix well. Pour into pan. Combine cornflake crumbs and butter. Sprinkle over top. Bake at 350 degrees for about 35 minutes or until browned and bubbly. (makes 5-6 servings)

Side note: I didn't make the full amount for each 8x8 casserole dish. I'm sorry if it doesn't end up being a full four servings! I wasn't really thinking and didn't realize til after the fact that I should have made more. Because the casseroles were so inexpensive I included 6 golden corral rolls and a Betty Crocker brownie/cookie mix for each of you. If you freeze the rolls, before eating them you can set them out to unthaw or if you don't want to wait you can defrost them in the microwave. When you go to eat them if they aren't really soft, you can microwave them for 5 seconds or so which will soften them up and make them extra delicious.

Bowtie Pasta Casserole

12 oz. box bowtie pasta

8 oz. parmesean cheese

1-2 cups shredded cheese

Sauce Mixture:

26 oz. can spaghetti sauce
14.5 oz. can italian stewed tomatoes

1 can chopped olives

1 small diced onion

1 lb. hamburger meat cooked

Boil bowtie pasta for 12-14 minutes. Drain, salt and butter as desired. Spread bowtie pasta on the bottom of a 9x13 pan (or 2 8x8 pans). Combine sauce mixture ingredients and cook over stove until warm. Spread sauce mixture over bowtie pasta. Sprinkle cheeses on top. Serve immediately.

If you want to wait until later to serve it you can refrigerate or freeze it. If refrigerated or frozen (unthaw first) cook for about 30 minutes at 350 degrees.

Serve with garlic bread and green beans (or whatever other sides you like).

August Meals

Bagel Pizzas (Kami)

Bowtie Pasta Casserole (Michelle)

Chicken Cordon Bleu Casserole (Becky)

Chicken & Stuffing Casserole (Brooke)

Chicken Pot Pie (Chelsea R.)

Chicken Veggie Casserole (Marie)

Sesame Chicken Stir Fry (Chelsea B.)

Zesty Itialian Chicken (Nicole)