#2368 - Turkey Stuffing Casserole

(by Shirley McNevich)

3lbs. cooked turkey or chicken (cut into bite sized pieces)
2 - 10.75oz. cans Campbell's cream of chicken soup
1 - 10.75oz. can Campbell's cream of celery soup
1 cup milk
1 - 18oz. Stove Top Stuffing (or make your own stuffing)

Prepare stuffing according to box directions--set aside. Arrange turkey or chicken pieces on the bottom of a greased 9 x 13 baking dish. In a bowl add all of the soups and the milk--stir to mix. Pour the soup mixture over the meat. Spread the prepared stuffing all over the top. Bake at 350 degrees for 45 minutes or until stuffing is browned.

#888 - Tuna Cakes

(by Shirley McNevich)

2 - 6oz. cans albacore tuna (drained and flaked)
1 - 6oz. box Stove Top Stuffing for chicken
1 cup shredded cheddar cheese
1/3 cup Hellmann's mayo
2 TBSP sweet relish
3/4 cup water
salt and pepper to your taste

Drain tuna, then flake into a bowl. Add stuffing mix, cheese, mayo, relish, salt/pepper and water--stir. Cover the bowl and refrigerate for 30 minutes. Remove from refrigerator. Place a skillet on the stove over medium heat--add 1/4 cup canola oil to the skillet. Use an ice cream scooper and form each tuna cake in your hands--flatten each cake. Repeat with all tuna. Cook each tuna cake about 3 minutes on each side in the skillet until golden brown.

#849 - Chicken and Stuffing Casserole

(by Shirley McNevich)

1 - 6oz. Stove Top Stuffing mix (for chicken)
2 cups cooked chicken (cut into bite sized pieces)
1 - 10.75oz. can Campbell's condensed cream of chicken soup
1 - 8oz. Velveeta cheese (cut into bite sized pieces)

Make the stuffing according to the package directions. Add the chicken, chicken soup and cheese pieces to the stuffing--stir until mixed. Spray a 2qt. casserole dish with Pam. Pour the mixture into the baking dish. Bake uncovered at 350 degrees for 30-40 minutes or until well heated.

#323 - Stuffed Chicken Breasts

(by Shirley McNevich)

5 TBSP zesty Italian dressing
1/2 of a medium red pepper, finely chopped
1/2 of a small zucchini, finely chopped
1/2 of a small onion, finely chopped
3/4 cup water
1 - 6oz. package Stove Top Stuffing Mix for Chicken
8 small boneless skinless chicken breast halves, (pounded with a tenderizer to 1/4 inch thickness)
1 cup shredded cheddar cheese

Preheat oven to 350 degrees. Heat 3 TBSP of the Italian dressing in large skillet on medium heat. Add chopped peppers, zucchini and onions--cook until tender, stirring occasionally. Add the water and bring to boil. Stir in stuffing mix and cover. Remove from heat. Let stand 5 minutes and set aside. Place the chicken breasts on a large cutting board and spread evenly with the stuffing mixture. Sprinkle the tops of each with 1/2 cup of the cheese. Starting at one of the short ends, tightly roll up each chicken piece and place seam side down in a 13 x 9 x 2 baking dish. Drizzle evenly with the remaining 2 TBSP Italian dressing. Bake 30 minutes--remove from oven and sprinkle with remaining 1/2 cup cheese. Bake an additional 5 minutes or until cheese is melted and chicken is cooked.

#320 - Breakfast Bake

(by Shirley McNevich)

1 - 6oz. package Stove Top Stuffing Mix for Chicken
3 cups milk
1 medium red pepper, chopped
1 - 10oz. package frozen spinach, thawed and squeezed dry
1 cup shredded cheddar cheese
2 eggs
2 egg whites
6 slices bacon, cooked and crumbled

Preheat oven to 350 degrees. Mix all ingredients until well blended. Spoon into a greased 13 x 9 x 2 baking dish. Bake at 350 degrees for 40 minutes or until center is set and top is golden brown.