Monday, September 15, 2014

Chicken and Stuffing Casserole

It is always nice to have recipes in your collection that everyone loves!! This is the perfect dish to deliver to the new mom or to bake for dinner whenever your out of town family is visiting. It creates a heaping oversized meal in a 9 x 13 inch pan. It combines all of your favorite flavors just like an old-fashioned Thanksgiving! It is so easy to make and sure to please your entire family!
Chicken and Stuffing Casserole

5 large chicken breasts (I used frozen)
14 oz. package Pepperidge Farm Stuffing
2 cans cream of chicken soup
1 (8 oz.) container sour cream
1 to 2 cups water (use less if you like a thicker sauce)
salt & pepper to taste

Preheat oven to 325 degrees. In a large pot, boil chicken breasts until done and then chop into bite sized pieces. Prepare stuffing according to package directions. (Optional: add diced onion & diced celery to the stuffing) Place stuffing on the bottom of a buttered 9 x 13 inch baking dish. Spread chicken on top of stuffing. In a separate bowl, combine both cans of soup, sour cream and water. Pour over the chicken. Bake uncovered for 40 minutes until the edges start to bubble. (Salt and pepper to taste)

You must try this delicious chicken with the rich gravy and savory stuffing!  The next time I bake it I'm going to try placing each serving on top of a thick slice of buttered texas toast…yum!  It is also a great recipe to remember when you want to eat your leftover Thanksgiving turkey meat! It would be great paired along with your favorite sides such as mashed potatoes, green beans and warm rolls. Definitely a recipe that will be on my family's "make again" list!!

Tuesday, September 9, 2014

Crockpot Beef Stroganoff

I originally found this recipe by searching Pinterest for crockpot meals. I've tried different versions of this meal over the years so when I saw a recipe listed as the "Best Beef Stroganoff" then I knew I had to try it! I changed the recipe around a little but overall I thought it turned out pretty well. The ingredients all came together to create a rich satisfying meal that the whole family enjoys!
Crockpot Beef Stroganoff

2 packages of cubed stew meat
2 cans condensed Golden Mushroom Soup
1 can Beef Broth 
1 small onion, diced
1 (8 oz.) package of fresh sliced mushrooms
3 Tablespoons Worcestershire sauce
1 (8 oz.) package of cream cheese, cubed
1  small container sour cream, for garnish
1 package egg noodles

Place the meat into a Pam sprayed crockpot. Add the soup, broth, diced onion, mushrooms and Worcestershire sauce. Stir to combine and then cook on LOW for 6 to 8 hours. One hour before serving turn crockpot heat to HIGH and add the cream cheese. Stir, cover with the lid and let cook until the cream cheese is melted and blended in with the sauce.  Serve over cooked egg noodles or mashed potatoes with a dollop of sour cream on top!
This recipe makes plenty of yummy beef gravy to pour over the noodles. My kids loved this meal and asked for seconds "with extra sauce" over everything. We even had enough beef stroganoff left over to use as a quick reheated lunch the next day. As the cooler months start to roll in…add this recipe to your collection for the perfect fall meal!