Friday recipes-Hotdishes

Chicken and Stuffing Hotdish

 

Ingrediants

Sage flavored stuffing bread cubes

Chicken stock

Onion

1-2 stalks celery

sage

3 tbs butter

rotisary chicken (yeah I use them alot cause they are moist)

Your favorit chicken gravy or make your own

Chicken gravy-

2tbs butter

2tbs flour

chicken stock or boulion or paste

salt and pepper

 

Instructions

Preheat oven to 375

Saute onions and celery in butter, add a little chicken broth.  When veggies are tender pour over bread cubes and add chicken broth till it is moist but no****ery.  Add Sage to taste.

 

Shred or cube chicken, as much or little as you want.

 

Use non stick spray in a cassarole dish and put 1/2 stuffing mix in the bottom, then layer with the chicken.  Add the remaining half of stuffing on top of the chicken.  Spoon the top layer and do not flatten it out because the gravy needs to be able to seep through it. 

 

Make the gravy.......2 tbsp butter and 2 tbsp flour...make a roux. add chicken flavor of your choice from up above and salt and pepper to taste.  Once thickened pour over the hotdish.  Bake for 20-30 minutes.  I would start checking it at 20 minutes to see if the stuffing is setting up.  As soon as that happens it is done.  I searve it with green beans and crusty bread.

A dear friend of mine made me some excellent broth for recovering and I wanted to share the recipe.  Ok, well it's more of a method because she didn't use exact measurements. 

Thai Chicken Broth

1 roasted chicken carcass
-OR-  chicken flavored boullion

1" chunk of peeled ginger (use Galangal if you can find it at Whole Foods)

Thai Chili's (optional, to your spice preference)

Keffir lime leaves, or lime zest

handful of Thai basil

2 TBSP of Lemongrass

Throw everything in a pot with 4-6 cups of water.  Bring to a boil and then simmer until it tastes good!

If you're beyond the broth stage, you can add some coconut milk and roasted chili paste.

Or check out this recipe from Chow.com:
http://www.chow.com/recipes/10531

my SIL makes an awesome Enchilada Pie-here's the basics-

1 pkg corn tortillas
2 lbs ground beef
2 pkgs taco seasoning
2 reg size cans of enchilada sauce, or 1 big one
shredded chedder and chopped olives

brown the ground beef (turkey works too) and add taco seasoning w/o water
dip tortillas in enchilada sauce and layer on bottom of pan, cover with a layer of cheese, beef and olives, repeat until pan is full or you are out of ingredients and end with a layer of cheese (obviously, amounts can vary depending on ind preferences) and bake at 350 for about 30 min or until hot and cheese is melted/bubbly.  serve with sour cream, avocado....the works or not-ENJOY!!  this can be adjusted to your taste, and is a wonderful hot dish....

Chicken Divan

 

I usually "roast" a whole chicken in the Crock Pot. De one chicken and shred. I use a family pack of chicken (legs,breasts,thighs) It leaves me with wonderful amounts of moist, tender light and dark meat that I shred and combine. 

steamed broccoli spears (may need more) to cover bottom of baking dish ( I use frozen Broccoli pieces)

2 Cups cooked chicken, shredded (may need more- again to cover the dish)

8 oz. sharp cheddar cheese (shredded) ( May want to use less)

1 Can Campbell's Healthy Request Cream of Chicken Soup.
1 Can Campbell's Healthy Request Cream of Mushroom Soup.
MIX THE 2 SOUPS TOGETHER

In an ovenproof dish (I use a cake pan about 8X10), place the broccoli spears in the bottom of the dish. Then layer on the chicken and spread soup combination over that. Sprinkle with shredded cheddar cheese and bake at 400 for about 20-30 minutes, or until golden on top

As with any di**** always tastes better the next day!

Kelly/tink