Chicken and dressing aren’t just for winter holiday menus. Sometimes you crave the delicious dish at other times of the year, especially when fall arrives and you’re ready to use your ovens again.
This Chicken ‘N’ Stuffing recipe not only satisfies that craving, but also it’s quick and easy to make. While you’re using he oven, you might want to bake something for dessert. This recipe for Kasey’s Peanut Butter Cookies will satisfy your family’s craving for something sweet.
CHICKEN ‘N’ STUFFING
1 (6-ounce) package seasoned stuffing mix
6-8 boneless, skinless chicken breast halves
1 tablespoon canola or vegetable oil
1/4 teaspoon salt
1/4 teaspoon pepper
4 Swiss cheese slices, halved
2 tablespoons butter or stick margarine, melted
1 (10 3/4-ounce) can condensed cream of chicken soup, undiluted
1/4 cup water
Prepare stuffing mix according to package directions. Transfer to a greased 13-by-9-by-2-inch baking dish.
In a large skillet, brown chicken in oil. Sprinkle with salt and pepper; place over stuffing. Top with cheese and drizzle with melted butter or margarine.
Combine soup and water; spoon over stuffing and chicken. Cover and bake at 350 degrees for 40 minutes.
Uncover; bake 10-15 minutes longer or until chicken juices run clear. Makes 6-8 servings.
Note: You may also use boneless, skinless chicken thighs if you prefer dark meat.
KASEY’S PEANUT BUTTER COOKIES
1/2 cup butter or margarine
1/2 cup crunchy peanut butter (Or creamy, if you prefer)
1 1/4 cups all-purpose flour, divided
1/2 cup granulated sugar
1/2 cup brown sugar or 1/4 cup honey
1 egg
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon vanilla
3/4 cup peanut butter morsels
Extra sugar on the side, optional
In a mixing bowl, beat butter or margarine and peanut butter with electric mixer on medium to high speed for 30 seconds. Add 1/2 cup of the flour, the sugars, egg, baking soda, baking powder and vanilla. Beat until thoroughly combined.
Beat in remaining flour. Add peanut butter morsels. If necessary, cover and chill till dough is easy to handle.
Shape dough into 1-inch balls. If desired, roll the balls in the extra sugar. Place 2 inches apart on an ungreased cookie sheet. Flatten by crisscrossing with the tines of a fork.
Bake in a 375-degree oven for 7 to 9 minutes or until the bottoms are lightly browned. Cool cookies on wire racks. Makes about 36 cookies.
Brotherton offers website readers one or more stellar recipes a week in the “My Leader Yummy” feature. Looking for a recipe you can’t find? Email her at kbrotherton42@gmail.com and she’ll see if she has it.
