Chicken Stuffing Casserole

A hit all around! The whole dish was gone before I finished writing down the recipe. No seconds for Mama. *sigh* Next time, I'll make a double batch.

--2 chicken leg quarters

Boil in water until falling off the bone, then remove from water, skin, bone, and chop. RESERVE THE BROTH - you'll use it to make the stuffing.

--1 16 oz package frozen chopped broccoli - rinsed and drained.

--7 oz sliced mushrooms, rinsed and chopped

--1 can Campbell's cream of chicken soup

--1/2 cup (give or take) sour cream

Mix it all together and spread into the bottom of a 13x9 in pan.

Prepare:

--1 box Stove Top cornbread stuffing, using the water you boiled the chicken in INSTEAD of water and margarine.

Spread stuffing on top of casserole, sprinkle with a little extra broth, then bake at 350 for 30 minutes.

Viola!

$5 Dinner - Part the First

I *love* One-Skillet meals, and I particularly love them when they cost less than a footlong sub at your local sandwich peddler.

This was dinner a couple of nights ago :

1 half-pound (1/2 inch thick) sirloin tip steak ($1.47 on sale! w00t!)

1 onion

1 tomato (All I had, otherwise, I probably would have used two.)

2 cloves garlic

1/2 - 1 teaspoon of thyme and/or Italian seasoning (I used both)

1 lb Rotelle, Farfalle, or other fun-shaped pasta - we are cooking for toddlers!, cooked.

Oil and your favourite vinegar(s) (I used red wine and balsamic)

Roughly chop onion, tomato, and garlic, and throw them all in the blender with spices and a little oil and vinegar. We're looking for a thick sauce-like consistency.

Chuck the steak onto your favourite well-seasoned big skillet for about a minute on either side, then slice it into about 1/2 in strips. Put the meat back in the skillet, and pour the sauce on top, and let it simmer for a couple minutes.

Mix in the cooked pasta, and heat through.

SERVE!

This was a big hit with E. I think he likes garlic as much as I do!