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Recipe adapted from: Six Sisters Blog
Ingredients:
1 (6 oz) pkg. chicken flavored low sodium stuffing mix
1 (10 3/4 oz) can condensed cream of chicken soup
1 tablespoon prepared, Dijon mustard
3-4 boneless, skinless chicken breasts, cooked and cut into bite-size pieces (I steamed mine)
3 cups fresh broccoli florets
2 cups cooked, chopped ham
6 slices of extra thin Swiss cheese
Preparation:
Preheat oven to 375ºF. Prepare stuffing as directed on
package. Mix soup and mustard in medium bowl; stir in chicken, broccoli
and ham. Spoon into 2-qt. casserole dish sprayed with cooking spray;
top with cheese slices and stuffing. Bake 35 to 40 minutes or until heated through.
Notes & Tips:
The original recipe said to boil the chicken but I seasoned mine with garlic salt and pepper and steamed it. You could certainly use leftover chicken if you have it. Really any way you cook the chicken would be just fine. Also, I did not cover it while cooking so that the stuffing could get crispy. I served this with a chopped salad.
Recipe adapted from: Winnerdinners.com
Ingredients:
3 7-oz. cans whole green chiles
1 pound cheddar cheese, grated
1 pound jack cheese, grated
4 eggs
1 13-oz. can evaporated milk
3 tablespoons flour
1 teaspoon salt
1 6-oz. can tomato paste
3/4 cup salsa
Preparation:
Wash the chiles, removing the seeds, and dry on paper towels, (DON'T SKIP THIS STEP!). Grate the
cheeses. Reserve 1/2 cup of each of the two cheeses, mixing them
together in a small bowl. This will go on top of the casserole later, so
you can place it in the refrigerator for now. In a medium-sized
casserole dish, approximately 8 x 11 (9 x 13 is too big), layer 1/2 of
the chiles, all of the cheddar cheese, the remaining chiles, then all of
the jack cheese. Separate the eggs. Beat the yolks and add the
evaporated milk, flour and salt, beating until frothy. Beat the whites
separately for about a minute. Combine the two egg mixtures and beat for
a few seconds longer so that they are well-mixed. Pour the egg mixture
over the chiles and cheese. Bake at 300 for 1 hour. Then spread the
tomato paste over the top. Sprinkle with the reserved cheese you placed
in the refrigerator. Bake 1/2 hour longer. Let stand for 5 minutes
before serving.
Notes & Tips:
I added the salsa to this recipe because I felt like the tomato paste by itself was a little too thick. I really enjoyed this casserole. It came out looking different than I imagined, I think I thought it would look runnier, but really it was nice and firm. It does take a while to cook, but really I think it was worth it. You could certainly add meat if you wanted, but we used this for our meatless meal this week. I served this with Spanish rice.
Recipe adapted from: Six Sisters Blog
