Best Recipe of the Week: Chicken Dressing Casserole

Friday, February 5, 2010

Chicken Dressing Casserole

We just made this the other night and it is one of my favorites - a family recipe. It's easy and delicious.

Chicken Dressing Casserole Louise Davenport Prosek
3 c chicken, cooked and cubed
1/3 c margarine, melted
1 (8oz) bag Pepperidge Farm Herb Seasoned Stuffing
2 cans cream of chicken soup
1 c milk
dash of minced onion
dash of pepper
1 c frozen peas (opt, or served as a side dish)

Boil chicken. Stir together stuffing with margarine. Put ½ in bottom of lightly sprayed 9x13 inch pan (or save all for the top). Mix remaining ingredients including chicken. Pour over stuffing, then put reserved stuffing on top. Bake at 350 for 30 min. Serve with canned whole cranberry sauce, if desired.

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Cooking Tip of the Week

onions and chocolate do not go together.

when handling hot peppers, ALWAYS use gloves. A pepper burn is just as bad as boiling water.

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Spilling hot oil on you hand and foot hurt a lot worse than boiling water.

If your brown sugar gets hard (or you want hard cookies to be soft), you can add either a piece of bread or an orange peel in a air tight container. The next day it should be soft and loose again.

To get berry stains out of clothes or towels etc., just pour boiling water on it before washing and watch them disappear like magic.

If you think you have someone eating out of your hands, it's a good idea to count your fingers.

If you don't know how to make something, call your mom, if she doesn't know, call your grandma, if she doesn't know, make something else.

If you put a couple slices of butter underneath the skin of a turkey or chicken before you cook it the meat will be more moist.

For moist muffins, the batter should be lumpy. Be careful not to over mix. (and dont burn them)

ALWAYS check your oven before preheating...there might be a birthday cake in it that is already cooked and frosted.

To get more juice out of a lemon, microwave it for about 5 seconds, roll it on the counter pressing down, then cut and squeeze.

When cooking steak (or any meat that isn't ground) sear both sides to keep the juices in and make the meat more tender.

Most recipes now a days have alcohol in them. Here is a link for substitutions... http://whatscookingamerica.net/alcoholsub.htm
It explains why each thing is a substituion for the different types, and I use it all the time.

If you cut brownies with a plastic knife, it doesn't tear chunks out of the pieces, and you get smooth lines.

Never spill boiling water on your hand.... It really hurts.

Best Recipe of the Week

Friday, February 5, 2010

Chicken Dressing Casserole

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