Chicken & Stuffing Casserole

This is a wonderful dish to take to someone when you need to bring a comforting meal.  All that's  needed is a salad & a dessert to complete the meal.  Here's the recipe for this fabulous chicken:

6 skinless, boneless chicken breast halves

1 jar marinated artichokes, drained

1 jar mushrooms, drained                                                                  

6 slices Swiss cheese

1 can Golden Mushroom soup

1 cup chicken  broth

1/2 of a 12- ounce package of Pepperidge Farm Country Style Stuffing

1/4 cup melted butter

Preheat oven to 350 degrees.

Coat a 9 x 13-inch baking dish with cooking spray.  Arrange chicken in pan.  Top with artichokes & mushrooms.  Layer with cheese.

Combine the soup & broth.  Pour over the chicken.  Top with stuffing mix.  Drizzle with the butter.

Cover pan with foil & bake for 45 minutes, or until chicken is cooked through.  Uncover pan for last 5 minutes.

Serves 6 generously!

recipe adapted from www.dashrecipes.com

NOTE:  Cream of chicken or cream of mushroom soup would work in place of the Golden Mushroom soup. 

I am sharing this with:

Seasonal Sundays

On the Menu Monday

Full Plate Thursday

Foodie Friday

Recipe of the Week

Fall-Apart Tender Slow Roast Pork

This recipe was originally found in the Dallas Morning News & is from Shirley Corriher, who is a food writer & food sleuth.  I had a pork butt roast in the freezer & decided to try the recipe. I figured that if it's good enough for Shirley Corriher, it must be good.  Here's the recipe:

After cooking, I added barbecue sauce  to part of the pork

1 (4-pound) pork butt roast
1/4-1/3 cup Worcestershire sauce                     
3/4 cup brown sugar
1 cup apple juice
1/2 teaspoon salt

Preheat oven to 400 degrees.  Arrange shelf slightly below center.

Place pork roast in a dutch oven.  Sprinkle pork on all sides with the Worcestershire sauce.  Press brown sugar on top & sides of the pork.  Pour apple juice down the side to the bottom of the dutch oven and not over the meat.  Cover tightly.

Place in the oven & immediately reduce heat to 200 degrees.  Roast for 5 hours without opening the oven.  Remove.  If meat does not pull apart easily, cover & return to the oven & roast 30 more minutes.

Check again, & if meat is still not at the pull apart stage, roast an additional 30 minutes more as needed.

Depending on your oven, the roast may take as long as 7 hours to reach the pull apart stage.  (I personally feel like it's a good idea to just leave it for that long.)

Pull meat apart & remove bone.  Stir in salt, which is essential for the dish.

Makes 6 servings.

NOTE:  This can also be done in a slow cooker & set on HIGH for 30 minutes, then reduced to LOW for the day or overnight.

TIPS:
After I pulled it apart, I separated it into freezer bags to use for several meals.  I also strained the juice & put it in the fridge.  After it was cold, I took off the top layer of fat.  I will be posting about  the meals that I make with this.

For the first meal, I added some barbecue sauce & a little of the juice from the pork roast to make pulled  pork barbecue.

I am sharing this with:
Seasonal Sundays
On the Menu Monday
Full Plate Thursday
Foodie Friday

Triple Cute Award

I was privileged to receive the Triple Cute Award from two very dear bloggers, Sudha and Pat .  I do very much appreciate their thoughtfulness in presenting this award to me.



I will be sending this along to seven blogs that I feel have super cute blogs.  I hope that they in turn will post about it and pass the award along to seven  blogs that they feel are deserving.  If you have already received this award, please forgive me!

Here are the seven blogs that I feel deserve this award:

auntnubbyskitchen.blogspot.com/
http://simplelivingwithhannah.blogspot.com/
poppilinnstudios.blogspot.com/
worthingcourt.blogspot.com/
patspinkapron.blogspot.com/
embellishmentsbyslr.blogspot.com/
http://houseatforestmanor.blogspot.com/