Chicken & Stuffing Casserole

2 cups herb-seasoned stuffing mix, divided
2 Tablespoons butter, melted
4 cups frozen mixed vegetables, thawed, well drained
2 cups shredded or cubed cooked chicken or turkey
2 1/2 cups low-sodium chicken broth
4 large eggs

Preheat oven to 400°F. Coat a 2-quart shallow baking dish with cooking spray.

Mix 2 Tablespoons stuffing mix with melted butter in small bowl; set aside.

Combine remaining stuffing mix with vegetables and chicken in large bowl. Spread mixture in even layer in prepared baking dish.

Beat broth and egss until blended; pour over chicken and stuffing. Sprinkle with reserved buttered crumbs.

Bake until bubbly, 25-30 minutes.

Makes 6 servings


Helpful Tips

To make 2 smaller casseroles, prepare as directed in two 9- x 5-inch loaf pans. Bake 1 casserole at 400°F for 40-45 minutes. Wrap the other tightly in foil and store in the freezer for a "rainy day." Thaw overnight in refrigerator and bake as directed.

Mix 'n' Match

Use any variety of frozen vegetables, such as baby green beans and carrots; broccoli, cauliflower and carrots; or stir-fry vegetables.

Turkey Cottage Pie

1/4 cup butter or margarine
1/4 cup all-purpose flour
1 envelope Lipton Recipe Secrets Golden Onion Soup Mix
2 cups water
2 cups cut-up cooked turkey or chicken
1 package (10 ounces) frozen mixed vegetables, thawed
1 1/4 cups shredded Swiss cheese (about 5 ounces), divided
1/8 teaspoon pepper
5 cups hot mashed potatoes


Preheat oven to 375°F.

In large saucepan, melt butter and add flour; cook, stirring constantly, 5 minutes or until golden. Stir in golden onion soup mix thoroughly blended with water. Bring to a boil, then simmer 15 minutes or until thickened. Stir in turkey, vegetables, 1 cup cheese and pepper. Turn into lightly greased 2-quart casserole; top with hot potatoes, then remaining 1/4 cup cheese. Bake 30 minutes or until bubbling.

Microwave Directions:

In 2-quart casserole, heat butter at High (100% power) 1 minute. Stir in flour and heat uncovered, stirring frequently, 2 minutes. Stir in golden onion soup mix thoroughly blended with water. Heat uncovered, stirring occasionally, 4 minutes or until thickened. Stir in turkey, vegetables, 1 cup cheese and pepper. Top with hot potatoes, then remaining 1/4 cup cheese. Heat uncovered, turning casserole occasionally, 5 minutes or until bubbling. Let stand uncovered 5 minutes. For additional color, sprinkle, if desired, with paprika.

Makes about 8 servings


Helpful Tips

Dress up this casserole for a special occasion by spooning the mashed potatoes into a pastry bag fitted with a large star tip. Pipe the potatoes over the top in a decorative design.

Country Chicken and Biscuits

1 can (10 3/4 ounces) condensed cream of celery soup
1/3 cup milk or water
4 boneless skinless chicken breast halves, cooked and cut into bite-sized pieces
1 can (14 1/2 ounces) Del Monte Cut Green Beans, drained
1 can (11 ounces) refrigerated biscuits

Preheat oven to 375°F.

Combine soup and milk in large bowl. Gently stir in chicken and green beans; season with pepper, if desired. Spoon mixture into 11 X 7-inch or comparable round microwavable ovenproof dish.

Cover with plastic wrap; slit to vent. Microwave on High 8 to 10 minutes or until heated through, rotating dish once. If using conventional oven, cover with foil and bake at 375°F, 20 to 25 minutes or until hot.

Seperate biscuit dough into individual biscuits. Immediately arrange biscuits over hot mixture. Bake in conventional oven about 15 minutes or until biscuits are golden brown and baked through.

Makes 4 servings


Helpful Tips

The creamy chicken and green bean filling can be made up to a day in advance and refrigerated. Bring dish to room temperature, then top with biscuits and bake just before serving.

Beef and Vegetable Cobbler

2 pounds beef, cut into 1-inch pieces
1/4 cup all-purpose flour
1/4 cup olive oil
1 pound mushrooms, halved or quartered
3 cloves garlic, chopped
1 can (14.5 ounces) beef broth
Salt and black pepper
1 egg, beaten
1/4 cup milk
1 1/2 cups instant baking mix
2 tablespoons chopped chives
Sesame and poppy seeds
1 package (1 pound) frozen vegetables
1 large tomato, diced


Toss meat in flour until coated; reserve leftover flour. Heat oil in a heavy pot over medium heat; brown meat, a few pieces at a time. Add mushrooms and garlic; cook, stirring constantly, about 1 minute. Stir in reserved flour and beef broth. Bring to a boil; cover and simmer over low heat for 25 minutes. Add salt and pepper to taste.

Mix egg and milk; set aside 1 Tablespoon. Combine baking mix and chives in medium bowl; stir in egg mixture until moistened. Knead until dough forms. Roll dough to fit 2 1/2-quart baking dish; cut into 12 rectangles. Brush with egg; top half with sesame and half with poppy seeds.

Preheat oven to 400°F. Add frozen vegetables and tomato to meat mixture and transfer to baking dish.

Place rectangles on top of mixture, fitting close together and alternating sesame-seed and poppy-seed coated ones. Bake until crust is golden brown and filling is bubbly, 20-25 minutes.

Make 6 servings


Helpful Tips

Roll the dough between 2 pieces of wamed paper to avoid toughening the dough with extra flour and to make cleanup easier.

Vegetarian Chili with Cornbread Topping

1 pound zucchini halved and cut into 1/2-inch slices (about 4 cups)
1 red or green bell pepper, cut into 1-inch pieces
1 rib celery, thinly sliced
1 clove garlic, minced
2 cans (15 to 19 ounces each) kidney beans, rinsed and drained
1 can (28 ounces) crushed tomatoes in puree, undrained
1/4 cup Frank's RedHot Cayenne Pepper Sauce
1 Tablespoon chili powder
1 package (6 1/2 ounces) cornbread mix plus ingredients to prepare mix


Preheat oven to 400°F. Heat 1 Tablespoon oil in 12-inch heatproof skillet(if handle of skillet is not heatproof, wrap in foil) over medium-high heat. Add zucchini, bell pepper, celery and garlic. Cook and stir 5 minutes or until tender. Stir in beans, tomatoes, Frank's Red Hot and chili powder. Heat to boiling, stirring.

Prepare cornbread mix according to package directions. Spoon batter on top of chili mixture, spreading to 1/2-inch from edges. Bake 30 minutes or until cornbread is golden brown and mixture is bubbly. Serve with shredded cheese, if desired.

Makes 6 servings


Helpful Tips

The combination of beans and tomatoes in this chili provides a delicious meatless source of iron. One can of Great Northern beans or black beans can be substituted for one can of kidney beans for a change of pace.

Country Capatain Pie

1 medium tart apple
2 Tablespoons vegetable oil, divided
1 cup chopped onion (1 medium)
1 teaspoon minced garlic
4 boneless, skinless chicken-breast halves (4 ounces each)
2 Tablespoons all-purpose flour
1 can (15 ounces) diced tomatoes
1/2 cup raisins
2 Tablespoons chopped fresh parsley
1 Tablespoon curry powder
1/2 teaspoon salt
1/2 teaspoon dried thyme
1 sheet frozen puff pastry (from 17.3-ounce box), thawed


Preheat oven to 400°F. Peel, core and chop apple. Heat 1 Tablespoon oil in medium skillet over medium-high heat until hot. Add apple, onion and garlic; cook until softened, about 3 minutes. Remove from skillet.

Cut chicken into 3/4-inch pieces. Add remaining oil to skillet. Add chicken; cook, stirring frequently, until browned, 3-4 minutes. Add flour, stirring to coat chicken. Add tomatoes; cook and stir until thickened, about 1 minute.

Add raisins, parsley, curry powder, salt and thyme to chicken mixture; mix well. Return apple mixture to skillet. Reduce heat to low; simmer 5 minutes to blend flavors. Spoon into a 2-quart baking dish.

Roll pastry to 1 inch larger than baking dish; place over chicken mixture.

Press edges of dough against dish to seal. Cut slits in pastry to vent. Bake pie until crust is golden, 30-35 minutes.

Makes 4 servings


Helpful Tips

Thaw puff pastry just before using. Pastry should still be chilled when it goes into the oven, or it will not puff up properly.

Twice Baked Ranch Potatoes

4 baking potatoes
1/2 cup Kraft Ranch Dressing
1/4 cup Breakstone's or Knudsen Sour Cream
1 Tablespoon Oscar Mayer Real Bacon Bits
1/4 pound (4 ounces) Velveeta Pasterized Prepared Cheese Product, cut up


Bake potatoes at 400°F for 1 hour. Slice off tops of potatoes; scoop out centers, leaving 1/8-inch shell.

Mash potatoes. Add dressing, sour cream and bacon bits; beat until fluffy. Stir Velveeta into potato mixture; Spoon into shells.

Bake at 350°F for 20 minutes.

Makes 4 servings

How to bake Potatoes: Russet potatoes are best for baking. Scrub potatoes well, blot dry and rub the skin with a little oil and salt. Prick the skin of the potatoes with a fork so steam can escape. Stand them on end in a muffin tin. Bake at 400°F for 1 hour or until tender.


Helpful Tips

Garnish these hearty potatoes with green onions or fresh chives. Use kitchen scissors to easily snip the chives righ over the tops of the potatoes just before serving.

Bacon, Lettuce & Tomato Strata

8 slices white bread, cubed
6 slices bacon, cooked, crumbled
6 large eggs
2 cups milk
1 teaspoon dry mustard
1/2 teaspoon salt
1 cup shredded American cheese
1 medium tomato, sliced
Shredded lettuce
Sour cream

Place bread cubes in 11- x 7-inch or shallow 2 quart baking dish. Sprinkle with bacon

Beat eggs in a medium bowl until smooth. Add milk, dry mustard and salt; mix well. Stir in cheese. Pour milk mixture over bread and bacon mixture. Cover with aluminum foil or plastic wrap. Chill at least 2 hours or overnight.

Preheat oven to 350°F. Uncover baking dish; top with tomato slices. Bake strata until knife inserted in center comes out clean, 45-55 minutes.

Cut strata into squares; place on individual serving plates. Top each serving with shredded lettuce and sour cream. Serve immediately.


Helpful Tips

Lettuce can be difficult to shred evenly unless you have a food processor. You might want to try preshredded lettuce, which can be found in bags in the produce department of your supermarket.

Mix 'n' Match

For a spicier strata, use chorizo sausage instead of bacon, and pour 1/2 cup salsa over the top instead of adding sliced tomatoes.

Bow-Tie Tuna Casserole

8 ounces (3 1/2 cups) bow-tie pasta
1 can (10 3/4 ounces) cream of mushroom soup
1/2 cup sour cream or milk
1 package (9 ounces) frozen asparagus cuts, thawed
1 can (6 ounces) tuna packed in water, drained
1 jar (2 ounces) chopped pimientos, drained
1 cup shredded American cheese, divided


Preheat oven to 350°F. coat a 2-quart casserole dish lightly with cooking spray. Cook pasta according to package directions until almost done; drain.

Combine soup and sour cream in a glass measuring cup or small bowl; blend well. Combine pasta, asparagus, tuna and pimientos in a large bowl; stir gently to mix. Add soup mixture to pasta mixture; mix well. Stir in 1/2 cup cheese.

Spoon mixture into prepared dish. Sprinkle with remaining cheese.

Bake casserole until bubbly, 25-35 minutes.


Helpful Tips

When you need to combine canned condensed soup with other ingredients, a whisk works better than a spoon. The wires of the whisk help break up the thick soup.

Mix 'n' Match

For a chicken version of this dish, used canned chicken and cream of chicken soup instead of the tuna and cream of mushroom soup.