We've all been there; we come in from working outside and everyone is hungry. You open the pantry door and you don't have a clue what to make. To you it looks like nothing but I have a few tricks I have learned from living where there isn't a store right down the road. We plan ahead because it can be a couple of weeks or even a month before you can make it to town again. I have learned from my Mother and my Grandmother how to make something from just about nothing and stretch what you have. I hope it helps!

Saturday, February 6, 2010

CHICKEN POULET
2 chicken breasts, cooked and shredded1/2 C Mayo1/4 C Green Onions2 Cups Chicken Broth1 stick margarine1 cup water16 ounce pkg Peppridge Farm corn bread stuffing mix1 cup milk4 eggs1 can cream of mushroom soupSprinkling of salt1 Cup Shredded Cheddar CheeseButter casserole dish. Make chicken mixture in one bowl and set aside.


Melt water and butter together in the microwave. In a large bowl, add stuffing mix, butter and water mixture, chicken broth and 2 eggs. Stir until well combined.

Add half of the stuffing mix to the bottom of the casserole dish....layer with chicken mixture and then top with the remaining stuffing.

Beat 2 remaining eggs and add milk. Pour over casserole (do not pack or smooth down, leave loose). Let chill in refrigerator for 2 hours or overnight.Before baking, pour cream of mushroom soup over top and bake at 350 for 40-45 minutes. Take out and sprinkle cheese over top of casserole. Bake an additional 5 minutes or until cheese is melted.

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