Chicken & Stuffing

Can be served with Whipped Sweet Potatoes, Green beans, Cole slaw, hot rolls
apple pie w/ice cream

Place green beans in pan with a slice of bacon, a cube of chicken bullion, a little minced onion, salt and
pepper to taste, then cover with water. Now, if you really want an old time green beans dish, add 2 potatoes
that have been sliced, rinsed and quartered. Cover with water And bring to a boil. Reduce heat and simmer,
the entire 45 minutes the chicken dish is baking.

Preheat oven to 350. I trim all of my chicken of fat and cartilage. Prepare stuffing using 2 cups of water and
1 stick of margarine. Spoon stuffing in greased 11x13 dish. Arrange boneless breasts over stuffing, pour 1/2
cup water seasoned with chicken bullion over casserole then sprinkle chicken generously with seasoned
salt. Bake In oven 45 minutes.

While this is baking, place sweet potatoes in saucepan and heat until boil. Drain. Using a potato masher or
mixer, whip until smooth, Adding milk, butter and 2 tablespoons brown sugar. (Get fancy - place in Small
casserole dish, cover with mini marshmallows and bake the last 15 minutes with the chicken casserole).

Take pie crust, fill with canned pie filling. Using a fork or pastry blender in a small bowl, mix 6 tablespoons
margarine, 1/3 cup sugar And 3/4 cup flour until it resembles peas. Sprinkle over apple pie filling.
Remove casserole from oven, increase heat to 400, and place pie in oven. Eat while the pie bakes, clean up
the dishes, then serve the pie With vanilla ice cream and coffee for the adults and milk for the kiddos.

Bisquick Chicken Pot Pie MattnCatt's Dumplings

Serve with Cattsicle jello (recipe below also) & Lettuce My mother always used Bisquick, however, we discovwedge
ered "texas style" butter flavored biscuits (various

brands). Wow oh wow, great dumplings. Take each

biscuit, and dredge in flour. Then using a rolling pin,
1 2/3 cups frozen mixed vegetables, thawed roll each one out thin. Now use a pizza cutter and cut
1 cup cooked chicken, diced into bite-sized pieces into strips, then turn and cut into small squares. Pile

1 can cream of chicken soup them on a plate.

1 pouch (5.5 ounces) Bisquick Now I suspect the true reason of your dull dumplings is 1/2 cup milk the fact you have no stock since you are using boneless.
1 egg So in that case, yes, use chicken bullion cubes. For a

can of biscuits, you will need 4 - 5 cups of stock, so
Heat oven to 400 degrees. Stir vegetables, chicken and soup you would use that many bullion cubes. However, let
in an ungreased 9 inch pie plate. Stir remaining ingredients me tell you what I use. I buy "chicken base" , it is in a

until blended. Pour into pie plate. Bake 30 minutes until jar in the soup aisle. Use that just as you would bullion.

A teaspoon to a cup of water produces the closest thing
golden brown. to stock I have ever had. So you will need a can of bis


cuits, 2 -3 chicken breasts, and 4 -5 cups of bullion/
Cattsicle Jello stock. Bring your stock to a boil - drop the dumplings

Prepare a box of orange jello, and fill parfait glasses 1/3 full. in, give a quick stir, then simmer uncovered. They will
Chill until set. Prepare instant vanilla pudding, and put an-float at first, then sink as they cook. When they sink,

they are done. Then throw in your cooked diced
other 1/3 on top of the orange jello. Chill again until set. Top chicken, salt and pepper, and serve. Easiest thing
it off with another layer of cool whip. Yummy! And just a there is to make.
hint - this is the first thing I ever made. I was probably 9,
and my mother showed me how to put the parfait glasses in I also use chicken base in my potato soup, my green

beans (with a little bacon, onions and a tsp of base...

the fridge by tilting them against the wall and putting the mmmmm) and you can throw together a pot of
stem of the glass in the rack of the shelf. We did it with the chicken noodle soup cheaper than you can buy it (and
jello, then with the pudding. We topped them off with the better too.)
whipped cream and I thought I was a gourmet!



A Chicken Casserole recipe from The Sister Files

I posted this on another thread, but I wanted to pass it
on to everyone. It is a good casserole. It comes from
my sister's recipe files, she makes it all the time, and
often makes it ahead and freezes it. This is my sisters
recipe, she gave it to me tonight for someone else who
is having a bridal shower. It's good, I thought I would
pass it on.

Judy's Make Ahead Chicken Swiss Bake

6 chicken breasts, boneless skinless
6 slices swiss cheese
1 can cream of chicken soup
1/4 cup milk
2 cups herbed seasoned stuffing mix (like Pepperidge
Farm, not stove top)
1/4 cup butter, melted

Arrange chicken breasts in greased casserole dish. Top
with cheese slices. Mix soup and milk, pour over
chicken, sprinkle stuffing over that. Then drizzle butter
over stuffing. Cover and bake at 350 for 50 minutes.
Great dish to make ahead and freeze.

You could serve this with a salad, and that is really all
you need. But it would be good to get some shredded
carrots, and just lightly steam them to where they are
still crisp, add some butter, salt and pepper, and not
only would it add texture, it would be beautiful.

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