Jackie's Chicken Casserole

Ingredients:

• Whole chicken
• 1 Small Bag Pepperidge Farms Stuffing Mix
• 1 Can Cream of Chicken
• 1 stick Melted Butter
• Reserve Chicken Both

Directions:

Boil a chicken, skin and debone. Cut chicken into cubes or shred it.

Preheat oven to 350.

Layer the deboned chicken meat in a lightly greased 9x13 inch baking dish.

In a large bowl, mix small bag of Pepperidge Farms Stuffing Mix with can of Cream of Chicken and 1 stick of melted butter. Add chicken broth to get the correct consistency and mix well.

Pour this mixture over the chicken, making sure it gets to the bottom of the baking dish (poke around with a fork to let it saturate into the bottom layer)

Bake for aprox. 1 hour.

(I like to cook it on the soft side because it isn't as good if it drys out.)

Mexican Chicken Casserole

Yield: 8 servings (serving size: 1 cup)

Ingredients

• 1 cup fat-free, less-sodium chicken broth
• 2 (4.5-ounce) cans chopped green chiles, divided
• 1 3/4 pounds skinned, boned chicken breasts
• 2 teaspoons olive oil
• 1 cup chopped onion
• 1 cup evaporated skim milk
• 1 cup (4 ounces) shredded Monterey Jack cheese
• 1/4 cup (2 ounces) tub-style light cream cheese
• 1 (10-ounce) can enchilada sauce
• 12 (6-inch) corn tortillas
• Cooking spray
• 1/2 cup (2 ounces) shredded reduced-fat extra-sharp cheddar cheese
• 1 ounce tortilla chips, crushed (about 6 chips)

Preparation

Combine broth and 1 can of chiles in a large skillet; bring to a boil. Add chicken; reduce heat, and simmer 15 minutes or until chicken is done, turning chicken once. Remove chicken from cooking liquid, reserving cooking liquid; cool chicken. Shred meat with two forks, and set aside.

Preheat oven to 350°.

Heat oil in a large nonstick skillet over medium-high heat. Add 1 can of chiles and onion; sauté 3 minutes or until soft. Add reserved cooking liquid, milk, Monterey Jack, cream cheese, and enchilada sauce; stir well. Stir in shredded chicken; cook 2 minutes. Remove from heat.

Place 4 tortillas in the bottom of a 2-quart casserole coated with cooking spray. Spoon 2 cups chicken mixture over tortillas. Repeat layers twice, ending with chicken mixture. Sprinkle with cheddar cheese and chips. Bake at 350° for 30 minutes or until thoroughly heated. Let stand 10 minutes before serving.

Nutritional Information

Calories:

369 (28% from fat)

Fat:

11.4g (sat 5g,mono 3.8g,poly 1.4g)

Protein:

35.6g

Carbohydrate:

31.3g

Fiber:

3g

Cholesterol:

79mg

Iron:

2.4mg

Sodium:

479mg

Calcium:

360mg

Cooking Light, DECEMBER 1998

Chicken Cobbler Casserole

Ingredients

• 6 tablespoons melted butter, divided
• 4 cups cubed sourdough rolls
• 1/3 cup grated Parmesan cheese
• 2 tablespoons chopped fresh parsley
• 2 medium-size sweet onions, sliced
• 1 (8-ounce) package sliced fresh mushrooms
• 1 cup white wine
• 1 (10 3/4-ounce) can cream of mushroom soup
• 1/2 cup drained and chopped jarred roasted red bell peppers
• 2 1/2 cups shredded cooked chicken

Preparation

Toss 4 tablespoons melted butter with next 3 ingredients; set aside.

Sauté onions in remaining 2 tablespoons butter in a large skillet over medium-high heat 15 minutes or until golden brown. Add mushrooms, and sauté 5 minutes.

Stir in wine and next 3 ingredients; cook, stirring constantly, 5 minutes or until bubbly. Spoon mixture into a lightly greased 9-inch square baking dish; top evenly with bread mixture.

Bake at 400° for 15 minutes or until golden brown.

Grams' Pineapple Casserole

Ingredients:

• 1 16oz can chunked pineapple (drained)
• 3/4 cup sugar
• 1/4 cup flour
• 1 cup shredded cheddar cheese
• 1/4 cup brown sugar
• 1/2 stack ritz crackers
• 1 stick butter

Directions:

Spread pineapple in 1 qt casserole dish.

Mix flour, sugar, cheese and add to casserole and pour over pineapple.

Spread crushed crackers on top.

Melt butter and pour over crackers.

Bake at 350 for 30 minutes.

Summer Squash Casserole

Ingredients

• * 1 1/2 pounds yellow squash
• * 1 pound zucchini
• * 1 small sweet onion, chopped
• * 2 1/2 teaspoons salt, divided
• * 1 cup grated carrots
• * 1 (10 3/4-oz.) can cream of chicken soup
• * 1 (8-oz.) container sour cream
• * 1 (8-oz.) can water chestnuts, drained and chopped
• * 1 (8-oz.) package herb-seasoned stuffing
• * 1/2 cup butter, melted

Preparation

1. Preheat oven to 350°. Cut squash and zucchini into 1/4-inch-thick slices; place in a Dutch oven. Add chopped onion, 2 tsp. salt, and water to cover. Bring to a boil over medium-high heat, and cook 5 minutes; drain well.

2. Stir together 1 cup grated carrots, next 3 ingredients, and remaining 1/2 tsp. salt in a large bowl; fold in squash mixture. Stir together stuffing and 1/2 cup melted butter, and spoon half of stuffing mixture in bottom of a lightly greased 13- x 9-inch baking dish. Spoon squash mixture over stuffing mixture, and top with remaining stuffing mixture.

3. Bake at 350° for 30 to 35 minutes or until bubbly and golden brown, shielding with aluminum foil after 20 to 25 minutes to prevent excessive browning, if necessary. Let stand 10 minutes before serving.

Note: For testing purposes only, we used Pepperidge Farm Herb Seasoned Stuffing.