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.