Saturday, February 23, 2008
Criss cross recipe card
Here is a criss cross recipe card holder. Using the new From the Kitchen of set from Stampin' UP!, I whipped up some great recipe cards, and this cute little holder. I bring food to church once a month, and usually I am asked for a recipe. I decided I needed to make some recipe cards so that I have them ready. These are actually for a lady at church who asked me for some chicken casserole dishes. My mom made the best chicken casserole when I was growing up. This is her recipe and it is sooo super easy. Best of all it is quite yummy, can be made even for a formal meal, and freezes well so you can make it ahead. Yeah, Baby!!
1 8 oz. package of Pepperidgefarm stuffing mix
1 stick of butter
1/2 cup of finely chopped celery
1/2 cup of finely chopped onion
1 c. chicken broth (you can use what you cooked the chicken in)
4 chicken breasts (large) cooked and chopped or shredded
1 can each of cream of mushroom and cream of chicken soup. You could also use cream of broccoli instead of cream of mushroom.
Saute the onion and celery in butter until soft. Add to whole package of stuffing mix. Set aside.
Mix the chicken, soups, and broth together in a large mixing bowl.
In a 9x 13 inch casserole dish, cover the bottom of the pan with about 1/3 of the stuffing. You want to save at least half for the topping, so don't be afraid to just lightly coat the bottom of the pan.
Spoon in the chicken mixture on top of stuffing mix. Then top this with the rest of the stuffing.
Bake at 350 degrees for about 35 min. It should be bubbly around the edges and very hot in the center.
Serve with mashed potatoes, green beans, cranberry sauce, hot buttered rolls, and a yummy dessert.