January 2011: Stove Top Stuffing Easy Chicken Bake

Stove Top Stuffing Easy Chicken Bake

http://brands.kraftfoods.com/stovetop/hearty-meals/easy-chicken-bake/

1 pkg (6 oz) Stove Top Stuffing Mix for Chicken

1 1/2 lb boneless skinless chicken breasts, cut into 1 in. bite-size pieces

1 can (10 3/4 oz) condensed cream of chicken (or mushroom) soup, undiluted

1/3 cup sour cream (may want to consider using a light sour cream)

1 bag (16 oz) frozen mixed vegetables, thawed, drained (give or take as you prefer)

1. Preheat oven to 400F. Prepare stuffing mix as directed on package and set aside.
2. Mix chicken, soup, sourcream and vegetables in 13x9 in baking dish and top with stuffing. (The recipe I used called to put the chicken down and then pour the soup mix over top and then top with stuffing mix. Other recipes I've seen directed you to mix chicken with 1 c. of veggies and then, again, top with soup and then stuffing.)
3. Bake 30 min or until chicken is cooked through.

January 2011: Enchilada-Style Casserole

Enchilada-Style Casserole

From Campbell's Casseroles and One-Dish Favorites (published 2009)

    2 10 3/4-ounce cans Campbell's condensed cheddar cheese soup   
    1/2 cup water                                                  
    1 16-ounce jar Pace chunky salsa (used mild and only half the jar)
    4 cups cubed cooked chicken (used rotisserie picked and shredded)
    12 corn tortillas or 8 flour tortilla (6-8 in.), cut into strips (I used corn and cut in thirds and then strips for bite-sized pieces)
    1 cup shredded Cheddar cheese (4 oz) - You KNOW I used more approx1.5 to 2 cups

1. Mix the soup, water, 1/2 cup salsa (I used 1/2 the jar) and chicken in a bowl. Stir in the tortillas. Spread the chicken mixture in a 13x9x2 in shallow baking dish. Top with the cheese. COVER
2. Bake at 350F for 35 minutes or until hot and bubbling. Serve with remaining salsa (which I didn't because of putting extra inside the casserole).