Chicken Biscuit Bake

From: Quick Cooking, May/June 2000

Prep and Cook time: about 1 hour
Makes 6-8 servings

Ingredients

1 can condensed cream of chicken soup
2/3 cup mayonnaise
2 to 3 tsp. worcestershire sauce
4 cups cooked chicken, cubed
3 cups broccoli, chopped and cooked
1 medium onion, chopped
1 cup shredded cheddar cheese
2 tubes (12 oz.) refrigerated buttermilk biscuits
2 eggs
1/2 cup sour cream
2 tsp. celery seed
1 tsp. salt

IN a bowl, combine soup, mayonnaise and worcestershire sauce. Stir in chicken, broccoli and onion. Transfer to a 13 x 9 baking dish, greased. Sprinkle with cheese. Cover and bake at 375 degrees for 20 minutes.

SEPARATE biscuits, cut each in half. Arrange over the hot chicken mixture with the cut side down.

IN a bowl, combine the remaining ingredients and pour over biscuits.

BAKE uncovered for 20 minutes or until biscuits are golden brown.

Sausage-Apple Stuffing

I love apples and I love sausage. I found a recipe that combines both.

from: Food & Wine, November 1998

Makes about 10 cups

4 1/2 tbsp. unsalted butter
6 celery stalks, finely chopped
3 medium onions, finely chopped
1 1/2 lbs. sweet Italian sausage, removed from casings and crumbled
9 cups cubed (1 in.) day old Italian bread (about one large loaf)
36 pitted prunes, coarsely chopped (10 oz)
3 medium golden delicious or granny smith apples, peeled, cored and coarsely chopped
1/3 cup parsley, finely chopped
1/4 cup sage, finely chopped
1 1/2 tsp. salt
3/4 tsp. freshly ground pepper
3/4 tsp. freshly grated nutmeg
4 large eggs, lightly beaten
1 1/2 cup turkey stock

PREHEAT oven to 425 and generously butter 2 medium baking dishes (at least 2 inches deep).

MELT butter in a large skillet. Add celery and onions and cook over medium heat until softened, about 5 minutes. Add sausage and cook until no longer pink, about 7 minutes.

IN a large bowl toss bread cubes with prunes, apples, parsley and sage. Add the sausage mixture and season with salt, pepper and nutmeg. Add eggs and reserved turkey stock and mix well.

DIVIDE stuffing into 2 prepared dishes.

COVER with foil and bake for 20 minutes. Remove foil and bake for 10 minutes more, until browned on top. Cool before serving.

Cheesy Chicken Noodle Casserole

Bake: 45 minutes
Makes 2-4 servings, depending on size

1 can cream of chicken soup
2/3 can milk
1 package Townhouse crackers
6 oz. elbow macaroni
1/2 tsp. pepper
1/2 tsp. Lawry's seasoned salt (optional) or other seasoning blend
3 oz. monterey jack cheese
small amount of butter or margarine

PREHEAT oven to 350 degrees. Lightly grease an 8-inch square casserole dish with butter. Spread a layer of crackers across the bottom and sides.

FULLY cook macaroni. Drain and add half to the casserole dish. Spread 1/2 of the cream of chicken soup over the macaroni. Cover all areas. Add 1/3 of the can of milk. Sprinkle spices over casserole.

PLACE remaining noodles in dish as a second layer. Spread remaining soup. Add the rest of the milk and seasoning blend. Crumble remaining crackers and sprinkle over top.

BAKE for 35 minutes. Remove casserole and cover with shredded cheese. Return to oven for 10 minutes or until cheese is melted.