Chicken Stuffing Casserole

Stuffing Casserole
Stuffing (2 boxes)


1 can of corn


1 can of green beans


1 can of cream of chicken (optional)


2-4 boneless chicken (cooked, cut in small cubes)


Mozzarella cheese to taste


Pasta/tomato sauce (optional)


Mix stuffing, green beans, corn with some of their juice, and cream of chicken. Add ½ c. of hot water if the stuffing is too dry. Add pasta sauce if desired. Mix it all together. Place the cooked chicken in the bottom of a clear dish. Add the mixture to the top, followed by the cheese. Bake at 350* for 30 min, or until cheese is melted.

Serve with rolls.

Stromboli

Stromboli




Bread dough (homemade or store bought)

6 oz sliced ham

1 1/2 cups shredded swiss cheese

8 pieces crumbled bacon.


Roll out dough into a large rectangle. Layer with ham, cheese and bacon. Roll up jelly-roll style starting with the long side. Seal seams. Place seam side down on baking sheet. Cut several 1/4 inch deep slits on top of loaf. Bake at 350 degrees for 26-30 minutes or until golden brown.

Were your stromboli is frozen, just watch it and make sure that it doesn't rise too much in the fridge. I tested one. With a little heat, mine defrosted and rose for 4 hours just on my stove top. So if you take it out and put it in the fridge in the morning, you might have to let it rise with a little heat before baking.





Slice and serve with Marinara sauce for dipping.





Enjoy!