Creamy Chicken and Stuffing Casserole

Creamy Chicken and Stuffing Casserole

4 to 6 boneless, skinless chicken thighs, cut into bite-sized pieces (you can substitute chicken breasts or store-bought rotisserie chicken)
1 box chicken-flavored stuffing mix (I use 2 boxes and just double the water)
1 1/2 cups frozen chopped onions
1/2 cup sour cream
1 - 10.5 oz. can chicken gravy
1 2/3 cups hot water plus 1/4 cup hot water
1/2 stick butter, cut into cubes

Preheat oven to 400 degrees.
Place chicken in a 9x13 baking dish. Add the onions. In a small bowl, mix together the gravy, sour cream and 1/4 cup water. Pour mixture over the chicken and onions. In a large bowl, mix together 1 2/3 cups hot water and stuffing mix, stirring until moist. Top casserole with the stuffing. Sprinkle the butter cubes on top of the stuffing.
Place in the oven and bake for 30 - 45 minutes or until chicken is cooked and the top of the stuffing is golden brown and crispy.

Footnote - If using chicken that is already cooked, reduce the cooking time until the stuffing is golden brown and crispy, about 20 or so minutes.

The "almost famous" Zucchini Pie

Zucchini Pie

3 medium sized zucchini, unpeeled and grated
4 large eggs
1 cup Bisquick
1/2 cup good quality grated Parmesan cheese (Don't skimp on the quality of the cheese. It really does make all the difference in how this tastes.)
1/2 cup vegetable oil
1 large onion, chopped
1 tablespoon dried parsley flakes
Salt and pepper, to taste

Preheat oven to 400 degrees.
Spray a 9.5-inch deep dish pie plate with cooking spray. (You can also use 2 9-inch regular pie plates. Just reduce the cooking time to 35-45 minutes)
In a large bowl, combine all of the ingredients mixing well to combine. Pour into the prepared pie plate. Bake for 50 - 60 minutes or until a toothpick inserted into the middle comes out clean.
Enjoy warm or at room temperature.

Tortellini Pasta Salad with Pepperoni and Black Olives

Tortellini Pasta Salad with Pepperoni and Black Olives

1-20 oz. package refrigerated cheese tortellini
1 container fresh pearlini mozzarella
1 cup pepperoni, chopped (I use Hormel mini pepperoni. No chopping required!)
1 container cherry tomatoes cut in half
6 to 8 fresh basil leaves, chopped
1-8oz. can sliced black olives
1 1/2 cups bottled Caesar salad dressing
Salt and pepper to taste

Cook tortellini according to package directions; drain and rinse with cold water and drain again. Transfer cooked tortellini to a large bowl and add remaining ingredients. Toss well. Refrigerate at least 1 hour before serving.

Adapted from Dream Home Cooking Girl



Doubled the ingredients for a 4th of July BBQ! Also used tri-color cheese tortellini.