Chili Dogs

This is something different and yummy for your left over chili! Oven baked chili dogs (or sausages). This is so yummy and easy, there aren't even any measurements to worry about!
Ingredients:

• Hot Dogs or Pre-cooked Sausages
• Hot Dog Buns
• Mayonnaise
• Relish (I used sweet)
• Yellow Mustard
• Chili (I used homemade leftover chili but you could use a good canned chili)
• Grated Cheese
• Diced yellow onion

The How-To:

1. Preheat oven to 350.
2. Line your pan with tinfoil, it will make the clean up much easier.
3. Spread mayonnaise on both sides of the hot dog bun, then spread relish and mustard on the buns.
4. Add your hot dog to the bun (I used sausages so I halved each sausage and used one half per bun since they were pretty big!).
5. Top each bun with diced raw yellow onion.
6. Top each bun with chili.
7. Top each bun with grated cheese.
8. Cover your whole pan with tinfoil.
9. Bake for 40 minutes at 350, and then another 2-3 on broil. You will need to eat these babies with a fork and knife!

Enjoy!

Crunchy Chicken Stir-fry

This is a fantastic and easy stir-fry recipe; best of all, the sauce has a little kick!
Ingredients:
2 whole Egg Whites
⅓ cups Cornstarch Or Flour
3 Tablespoons Olive Oil
Broccoli Florets
Red Pepper, Thinly Sliced
Sugar Snap Peas
Onion Slices/Chunks
Carrot Slices
1 Tablespoon Soy Sauce
2 ClovesGarlic, Minced
Boneless, Skinless Chicken Breasts
¼ cups Honey
Chilli Flakes
Salt And Pepper

Directions:
In 2 separate bowls, add the egg whites (lightly beaten) and in the other, the cornstarch. Heat a large skillet over medium-high heat and add 1 tablespoon olive oil. Dip your chicken pieces into the egg white, then the cornstarch - fry in the oil until cooked.
Remove the chicken from the pan and add the veggies, salt and pepper, soy sauce and garlic - cook for 4 mins.
Combine the chicken with the veggies; add the honey and chili flakes; and thoroughly mix to combine. Taste and season with salt, pepper, additional honey or soy sauce if needed and Serve with rice.
So good!

Vermicelli Grilled Chicken

My friend Natalie made this for me one night and it is now a definite go to! This is a very easy recipe; quick to prepare and so delicious!

Ingredients:

Chicken thinly sliced
Dried rice vermicelli
Crushed peanuts
Carrots
Bean sprouts
Lettuce
Cucumber
Hot sauce
Hoisin sauce

Marinade:

Garlic minced 1 teaspoon
1 tsp sugar
1 tablespoon chicken seasoning
Same of chili flakes

Directions:

Cook the chicken with the marinade in a fry pan.
Soak your vermicelli noodles for 20 minutes until soft then add to boiling water for one minute. These take no time to cook; also if you are going to have leftovers - refrigerate the noodles quickly to preserve them.
Prepare the base layer, and place on each plate - bed of lettuce, thinly sliced carrot sticks
some bean sprouts and thinly sliced cucumber sticks.
Top this with your noodles, chicken and your favorite hoisin sauce and if desired, hot sauce!

Enjoy!

LLW

Grampy's Homemade Turkey Soup

When we were little and visiting our grandparents we loved this soup and left their home with ice cream buckets full of it; there were 4 of us and it never lasted very long, we all loved it so much! Luckily my grandfather made a lot and froze it; so there always seemed to be lots to go around. ;)




My mom then started making it; but, since she spends the wintertime in Florida, I ventured this year and made it myself. It was incredibly easy and now that I know it’s so easy – I will definitely be making it more often for sure! Plus, it freezes well, so you can always take some out at a later date when you are looking for some comfort food on a cool night. It’s a fantastic hearty soup – delish!




Ingredients:

Broth from cooking Turkey (some but not too much fat in the broth)

Chicken Bouillon

Salt and Pepper

Turkey

Carrots

Celery

Turnip

Cabbage

Potatoes

(It doesn’t take many vegetables – a little goes a long way!)




Directions:

Grind or grate your veggies; I used a small food processor and it worked perfectly; but if you don’t have one you can grate them – a longer process but works. Then add these to your stock, as well as, Bovril or Watkin’s chicken bouillon and lots and lots of salt and some pepper.




You want to add your meat close to the end, if you add it too soon, then it will disintegrate and become mushy. It takes a long time for a good sized soup to cook. Use your judgment but a couple hours or more is perfect.

Enjoy!

BBQ Chicken Pita Pizza

This is a great way to use your leftover chicken; my favourite way actually, and best of all it is incredibly easy, perfect for kids to help out with and delicious!




Ingredients:

Leftover chicken diced
Pitas
Your favourite BBQ sauce
Onion
Green pepper
Mushrooms
Shredded cheese to top




Directions:

Brush the pitas with the BBQ sauce, then place your toppings - diced chicken, onion, green pepper and mushrooms, then top with cheese.

Bake at 350 for 15 minutes and enjoy!

Sweet and Tangy Chicken

(Oven or Slow Cooker Recipe)

This was actually a slow cooker recipe that I found in a taste of home magazine; but I made it using the oven and it is a new favourite in our house! I’ve been looking for re-vamped chicken recipes – chicken can be such a boring meat – this one works well.

Ingredients:

1 medium onion chopped
1.5 teaspoon minced garlic
2-4 chicken breasts or in a slow cooker you an even use a broiler/fryer chicken
2/3 cup of ketchup
1/3 cup packed brown sugar
1 tablespoon each of chili powder and lemon juice
1 teaspoon dried basil
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon hot pepper sauce
2 tablespoons cornstarch
3 tablespoons cold water



Directions:

In a baking dish (or slow cooker), combine the onion and garlic; top this with the chicken. In a small bowl, combine the ketchup, brown sugar, chili powder, lemon juice, basil, salt, pepper and hot sauce. Pour this over the chicken.

Cover and cook at 350 until cooked in the oven. In the slow cooker cover and cook on low for 4-5 hours until the chicken juices run clear. Remove the chicken and keep warm.

Transfer the juices to a saucepan, combine the cornstarch and water – stir into juices and bring to a boil for 2 minutes; until thickened.

Sticky and Sweet BBQ Shish Kabobs

We tested out a new BBQ sauce, Bulls Eye – Sticky and Sweet; and it was soooo good!

MS learned about a new trick via the net; to place the slice of onion next to the steak; then as it marinates and cooks the flavor cooks into the steak – no idea whether or not it did work that way; but when you take the bite of steak with the onion..mouth watering! I also loved that we used orange and yellow peppers – they are really sweet and almost tasted like pineapple when you ate it with the chicken.


Ingredients:

Chicken and steak (can work with your meat of choice; or vegetarian style as well – add some zucchini and mushrooms)
Red, green, orange and yellow peppers cut into square chunks
Red onion - cut into square chunks


Directions:

Alternate the veggies with the meat choices on the skewers; place in a ziplock or Tupperware container to sit while marinating – 4 hours minimum;
To marinate we used the BBQ sauce noted above; some pepper and Montreal Steak Spice.



BBQ – approx 30 minutes and enjoy!

Japanese Grilled Chicken & Basmati Rice

This is another food network recipe. I find a lot of the recipes on the food network website to be too fussy and/or difficult for quick weeknight meals to feed my family. This is one that is easy, quick and really good!

The Grocery List:

• 1 x egg
• 1/2 tsp salt (2.5 mL)
• 1 tbsp paprika (15 mL)
• 1/4 cup honey (60 mL)
• 2 tbsp sesame oil (30 mL)
• 2 tbsp soy sauce (30 mL)
• 1 tbsp lime juice (15 mL)
• 12 to 16 boneless skinless chicken thighs (600 g)
• 1 1/2 cups basmati or jasmin rice (325 mL)
• 3 cups water (750 mL)

Cooking It Up:

In the morning or the night before…Stir together egg, salt, paprika, honey, sesame oil, soy sauce and lime juice in a 9 x 13 inch pan.

Add chicken, cover with plastic wrap and set in refrigerator.

Just before dinner…Mix rice and water in a large microwavable casserole dish with a cover. Microwave rice and water on high for 10 minutes and medium for 10 minutes. Let stand.

Heat barbeque to medium.

Place marinated chicken thighs on grill, brush as much of the marinade all over each as soon as you put them on the grill, then discard the remaining marinade.

Cook each side for 7 to 10 minutes or until juices run clear.

Marinated Curry Dijon Chicken

Whenever my husband brings this leftover chicken for lunch he gets asked for the recipe. I usually serve it with Basmati rice and broccoli but it's also great with mashed potatoes.

The Grocery List

• 14-18 boneless skinless chicken thighs (I use the "family pack" size from my grocery store)
  
• 1 tbsp curry powder
• 1/2 tsp flaked red chilies
  
• 1 tbsp onion flakes
• 1/2 cup dijon mustard
  
• 1/2 cup liquid honey
  
• 2 tbsp soy sauce
• 1 tsp Asian chili sauce (found in the Asian Food Aisle)

Cooking It All Up

Unravel the chicken thighs and thoroughly rinse in water. Shake off excess water and place in a shallow baking dish.

In a small bowl, combine all of the other ingredients and stir to mix.

Pour sauce over chicken and turn to coat. Refrigerate for at least 4 hours - the longer the better, I usually try to prepare this the night before.
When you are ready to cook it up, heat oven to 350F. Cook for 50 minutes, turn chicken half way through.

Side Dish Hint
If you would like to serve this with Basmati Rice, the easiest method is to use a large oven safe dish that has a lid. Add 2 cups of rice and 3 cups of water, cover and throw it in the oven next to the chicken. Leave it alone until the timer rings (50 minutes) and fluff with a fork.

Recipe adapted from Sandi Richard cookbook.

Taco Pizza Pocket

This was a recipe that I invented out of necessity. I had ingredients in my fridge that needed to be used up before they expired and some left over cooked chicken. I was pleasantly surprised at how yummy it was and how my family gobbled it up, I'll definitely make it again!

The Shopping List

• 2 containers of Pillsbury Crescent Rolls
• 1/2 of a 250g block of cream cheese, softened
  
• 1/2 package taco seasoning
• 1 cup cooked chicken, chopped
• 1 plum tomato, diced
  
• 1/2 cup green onion, diced
• Sour Cream and Salsa (optional)
  

Cooking It Up

Preheat oven to 375 degrees.

Roll out one package of the Pillsbury Crescent Rolls, this will be the base of your pizza pocket.

Spread cream cheese over the base, top with chicken, tomato and green onion.
Roll out the other package of Pillsbury Crescent Rolls, this is the top of your pizza pocket. Lay it over the "pizza" and seal the edges with your finger tips to form a sealed pocket.
Spray the top with olive oil spray and sprinkle on some more taco seasoning (this step is optional).

Bake for 12 minutes or until golden brown. Serve with Sour Cream and Salsa if desired.

Serves 4-5.

Pasta Salad with Evoo and Balsamic Vinaigrette

Spring time is here; we had an amazing weekend weather-wise and they are calling for even more incredible weather this upcoming weekend – unusually high temperatures of 22 and 24!! I am SO excited; but I don’t want to get my hopes up too high until I’m actually lying on the deck enjoying every moment!
Here is a nice and light pasta salad – that goes well alone or as a side. It’s perfect to take as leftovers in your lunch as well.

Ingredients:

¾ cup of EVOO
¼ cup balsamic vinaigrette
2 Tablespoons dried oregano
1 Tablespoon parsley
1 Teaspoon basil
1Tablespoon Parmesan
1 clove crushed garlic
Salt and Pepper to taste

Pasta of your choice; we had Rotini on hand;
Veggies of your choice; I used grape tomatoes, green pepper, red onion, and carrots. Cucumber is always good in pasta salad as well.
6 slices of bacon chopped.



(Chicken or shrimp would be a good addition as well if you were making it as a meal.)

Directions:

Cook pasta – let it cool while you make the dressing and chop the veggies; Mix everything together in a bowl; chill in the refrigerator and it is ready to serve.


Enjoy!

Sweet and Sour Chicken

I love rice dishes, and really enjoy Chinese Food - AND of course, all things sweet! This is a great combination of sweet and sour; and it is a favourtie of mine - easy and delicious!

Ingredients:

1 pound of boneless and skinless chicken thighs or breasts, cut into 1" chunks
1 egg white
1/2 teaspoon kosher salt (1/4 teaspoon table salt)
2 teaspoons cornstarch
1 10-ounce can pineapple chunks (reserve juice)
1/4 cup juice from the canned pineapple
1/4 cup white vinegar
1/4 cup ketchup
1/2 teaspoon kosher salt (1/4 teaspoon table salt)
2-3 tablespoons brown sugar
1 tablespoon + 1 teaspoon cooking oil
1 red bell pepper, cut into 1 inch chunks (use what you have; we used green pepper and onion)
1 yellow bell pepper, cut into 1 inch chunks
1 teaspoon grated fresh ginger

Directions:
In a bowl, combine the chicken with the egg white, salt and cornstarch. Stir to coat the chicken evenly (it’s going to look disgusting but worth it). Let it sit for 15 minutes at room temperature or up to overnight in the refrigerator.

In the meantime, whisk together the pineapple juice, vinegar, ketchup, salt, and brown sugar.

Heat a large frying pan or wok over high heat until a bead of water instantly sizzles and evaporates. Pour in the 1 tablespoon of cooking oil and swirl to coat. It's important that the pan is very hot. Add the chicken and spread the chicken out in one layer. Let the chicken fry, untouched for 1 minute, until the bottoms are browned. Flip and fry the other side the same for 1 minute. The chicken should still be pinkish in the middle. Dish out the chicken onto a clean plate, leaving as much oil in the pan as possible.



4 Turn the heat to medium and add the remaining 1 teaspoon of cooking oil. Let the oil heat up and then add the bell pepper chunks and ginger. Fry for 1 minute. Add the pineapple chunks and the sweet and sour sauce. Turn the heat to high and when the sauce is simmering, add the chicken pieces back in. Let simmer for 1-2 minutes, until the chicken is cooked through. Timing depends on how thick you've cut your chicken. The best way to tell if the chicken is done is to take a piece out and cut into it. If it's pink, add another minute to the cooking.



Taste the sauce and add more brown sugar if you’d like.



Serves 4.

Balsamic Vinegar and Garlic Chicken

We love this meal, it's the perfect date night meal and it's a restaurant quality meal. As long as you enjoy mushrooms, you will love it! It's absolutely delicious and it's not a difficult meal to prepare at all - and is very tastey!.

Ingredients:

4 skinless, boneless chicken breasts
salt and pepper to taste
3/4 pound fresh mushrooms, sliced
2 tablespoons all-purpose flour
2 tablespoons olive oil
6 cloves garlic
1/4 cup balsamic vinegar
3/4 cup chicken broth
1 bay leaf
1/4 teaspoon dried thyme
1 tablespoon butter

Directions:

Season the chicken with salt and pepper. Rinse the mushrooms and pat dry. Season the flour with salt and pepper and dredge the chicken breasts in the flour mixture. Heat oil in a skillet over medium high heat and saute the chicken until it is nicely browned on one side (about 3 minutes).

Add the garlic. Turn the chicken breasts and scatter the mushrooms over them. Continue frying, shaking the skillet and stirring the mushrooms. Cook for about 3 minutes, then add the vinegar, broth, bay leaf and thyme. Cover tightly and simmer over medium low heat for 10 minutes, turning occasionally.


Transfer the chicken to a warm serving platter and cover with foil. Set aside. Continue simmering the sauce, uncovered, over medium high heat for about 7 minutes. Swirl in the butter or margarine and discard the bay leaf. Pour this mushroom sauce mixture over the chicken and serve.

Curry Marinated Chicken (Fancy or Lazy - Your choice!)

This is a yummy marinade that keeps chicken moist and is a nice change from regular BBQ sauce when you are grilling. What can I say.....I took the lazy way out and used full chicken breasts so my picture doesn't match what the actual finished meal should look like.....so sorry!! It was one of those days! Here is the "good" fancier version of the recipe!
The Grocery List:

• 1/2 cup light mayonnaise
• 1 tsp minced garlic
• 1 tbsp curry powder
• 1/2 tsp ground ginger
• 1 1/2 lbs skinless, boneless chicken breast halves, cubed
  
• 1 1/2 cups basmati rice
• 3 cups of water
  
• 8 oz fresh mushrooms
• 1 plum tomato, diced (optional)
• 2 or 3 green onions, chopped (optional)
• skewers

Cooking it Up:

In a large freezer bag, mix the mayonnaise, garlic, curry power, chili powder, and ginger. Place the chicken in the mixture, seal the bag removing as much air as possible. Squish chicken around until well coated. Refrigerate over night or for a minimum of 2 hours.
Preheat BBQ on medium-high heat.

In a large deep (very large is best so it doesn't boil over!) microwave safe dish, combine rice and water. Cover and cook on full power for 10 minutes. When that 10 minutes is up, reset microwave and continue cooking rice for 10 minutes on half power. No need to open the microwave in between the two.

Discard marinade, thread chicken and mushrooms onto skewers (alternate between chicken and mushrooms).

Lightly oil the grill, grill skewers turning often for 8-10 minutes or until chicken is fully cooked.

Serve skewers over rice and sprinkle diced tomato and green onion on top as the garnish.

Serves 4-6.

Easy Pad Thai

I love, love, LOVE Thai food but ordering it, as often as I'd like to eat it, can be expensive. This Pad Thai recipe is an easy way to enjoy it at home!
The Grocery List

• 6 oz. (175 g) wide rice stick noodles
• 1/2 cup reduced sodium chicken broth
• 1/4 cup sugar
• 1/4 cup fish sauce (substitute reduced sodium soy sauce if you don't have fish sauce)
• 3 Tbsp. lime juice
• 2 Tbsp. ketchup
• 1 Tsp Asian chili paste or hot pepper sauce
• 2 chicken breasts, chopped
  
• 1 Tbsp and 1 Tsp extra virgin olive oil
  
• 1 egg, beaten
• 3 garlic cloves, minced
• 8 oz. (250 g) large raw shrimp, peeled and deveined
• 1 red pepper, diced
• 2 cups bean sprouts
• 1/2 cup coarsely chopped cilantro
• 6 green onions, thinly sliced
• 1/4 cup peanuts, chopped

Cooking It Up:
In a large bowl, soak noodles in warm water until soft (about 15 minutes), drain and set aside.

In a small bowl, whisk chicken broth, sugar, fish sauce, lime juice, ketchup and Asian chili paste or hot pepper sauce; set aside.

Cut chicken into bite sized chunks.

In wok or large frying pan, heat 1 tsp. oil over medium heat. Cook egg, stirring occasionally until scrambled and set. Transfer to small bowl or plate.

Wipe wok, add 1 tbsp. oil, increase heat to medium-high and stir-fry garlic, shrimp and chicken. When chicken and shrimp are almost cooked add the red pepper, continue to stir fry until chicken and shrimp are cooked through.

Stir in noodles for 1 or 2 minutes or until they start to soften. Pour in sauce; stir-fry until noodles are tender. Return egg to pan; add bean sprouts, cilantro and half the green onions. Stir until heated through.

Remove to warm serving platter. Garnish with peanuts and remaining green onions. Serves 4.

Per serving: Guesstimate	-
calories	331
protein	20 g
total fat	11 g
sat. fat	2 g
carbs	39 g
fibre	4 g
cholesterol	117 mg
sodium	915 mg

**Chicks note: You can reduce the chicken to 1 breast and add 6 oz of Tofu. Just add the tofu to the pan at the same time you add the red pepper!**

Arroz Con Pollo (a.k.a. Spanish Rice & Chicken)

This is an easy and flavorful way for the whole family to enjoy chicken. I love "oven" recipes, I think they were all created as a way to save mommy sanity - if I can put everything together quickly and then put it in the oven and forget about it until it's cooked, I'm a happy chick!

The Shopping List

1 3/4 cup uncooked brown minute rice (instant rice)
6 skinless boneless chicken breast halves (about 4 ounces each)
Garlic Salt, Pepper to taste
1 can (14.5 ounces) chicken broth
1 cup of salsa (I use mild because the kids are eating this with us, but spicy would be delicious)
1 can (398 ml size or 14.5 ounces) tomato sauce
1 chopped onion
1/2 chopped green pepper
1/2 cup Monterey Jack Cheese, shredded
1/2 cup Cheddar Cheese, shredded
2 green onions chopped (optional)
sour cream (optional)

Putting It All Together

Preheat oven to 350. Grease a 13" x 9" baking dish.

Spread rice evenly along bottom of dish.

Season both sides of each chicken breast half with garlic salt and pepper, place over rice in baking dish.

In a bowl combine the broth, salsa, tomato sauce, onion and green pepper. Stir to combine and pour over chicken.
Cover tightly with aluminum foil and bake for 55 minutes or until chicken is cooked through.

Remove foil, sprinkle with cheese mixture and bake uncovered for another 5 minutes. Broil for 1 minute if desired.
I serve this with some chopped green onion scattered on top and a dollop of sour cream! Yummy.

Satay Chicken Pasta

This recipe is from Pampered Chef and is actually supposed to be a pasta salad; but I prefer it warm. However, I'm sure it would be great either way; it is very delicious - and that is all thanks to the sauce!


Ingredients:
8 oz uncooked bow tie pasta
1 cup lite Asian vinaigrette salad dressing
2 tbsp Asian Seasoning Mix (or see substitute at the bottom)
2 tbsp peanut butter
2 medium carrots, peeled
1 medium red bell pepper
1/2 cup dry-roasted peanuts (we just used chopped peanuts from the cooking aisle and garnished at the end - I did enjoy the peanuts; MS didn't)
1 cup lightly packed fresh basil (again, we garnished at the end; and chopped maybe 1/4 cup)
3 cups diced cooked chicken (about 1 lb)
Additional chopped peanuts (optional)

1. Cook pasta according to package directions, drain and wait till everything else is cooked before transferring to a mixing bowl to mix with all other ingredients.


2. For the dressing, combine vinaigrette, seasoning mix and peanut butter in a small bowl; mix well using a whisk and set aside.



3. Cut carrots into julienne strips; cut bell pepper lengthwise. I bought a pre-package of chopped veggies at the supermarket for $3.99 and it was perfect. It had red, yellow and green peppers; carrots already julienned; mushrooms; onions; broccoli; cauliflower and we added a handful of sweet peas - cause at that point, why not! We both love stir frys - and it was so great to have everything pre-chopped - it really helped to cut a corner and we both enjoyed all the veggies in this dish even though it would be fine without them as well - just use what you like!



4. Cook the chicken and then add the veggies to the mix until they are cooked - I like mine a little crunchy in a dish like this; but MS prefers them cooked well. Again, do this step however you like. I added a little salt and pepper as I was cooking the chicken and EVOO.



5. Next you are going to add the noodles to a mixing bowl then add the chicken/vegetables and dressing to mix well. As your mixing it is easy to judge how much dressing you should add; we didn't end up using it all but it was close. Then we garnished the tops of our serving with chopped peanuts and chopped basil.



Yield: 6 servings (8 cups)

Nutrients per serving: (about 1 1/2 cups): Calories 450, Total Fat 16 g, Saturated Fat 2 g, Cholesterol 60 mg, Carbohydrate 45 g, Protein 31 g, Sodium 750 mg, Fiber 3 g

Cook's Tip: If desired, 2 garlic cloves, pressed (we finely chopped) and 1/4 tsp cayenne pepper can be substituted for the Asian Seasoning Mix.

Oven BBQ Chicken

This is one of my husbands favorite recipes. I stole it from my mom! This recipe is easily doubled or tripled and freezes really well for a quick weeknight meal.

The Grocery List

• Family pack of chicken thighs (approx. 16-18 pieces)
• 2/3 cup of ketchup
• 1/2 cup chili sauce
• 1/2 cup BBQ sauce
• 2 oz white vinegar
• 1/3 bottle of HP sauce
• 10-12 shakes of Worcestershire
  
• 2 tsp garlic salt
• 1 cup of brown sugar
  

Cooking it Up

Bring a large pot of water to a boil and drop in the chicken thighs. Cook for 8-10 minutes. (this is a step that I have skipped but I find when I do the sauce gets watery instead of staying nice and thick, so although it's an extra step, I recommend you do it).

Mix all of the rest of the ingredients in a large casserole dish.
Drain the chicken and shake off excess water. Drop the chicken into the sauce.
Cook at 325 for 2 hours.

Chicken Cordon Bleu Fake Out

Easy enough for any weeknight, yummy enough for dinner with company!

Grocery List

• 4 or 5 chicken breasts chopped into bite sized pieces
• 1 cup chopped ham (or you could use 6 slices of deli ham chopped)
• 5 slices of Swiss Cheese - cut or torn into bite size pieces
• 1 can of cream of mushroom soup
• 2 tbsp Dijon mustard
• 1 box of your favorite stuffing mix (or you could use your own homemade version)
  

Cooking It All Up:

• Preheat oven to 350F.
• Prepare the stuffing mix according to box directions.
  
• Chop chicken, ham, cheese into bite sized pieces and throw it all into a casserole dish.
• Take 1 can of cream of mushroom soup, open it, dump 2 tbsp of the Dijon mustard right into the can. Mix it up.
• Pour the soup/mustard mix onto the chicken/ham/cheese mix.
• Stir it on up. Be gentle.
• Top with prepared stuffing mix.
• Bake until cooked and chicken is no longer pink - probably 60 minutes.

Chicks Note: If you are making this recipe for company you might want to take extra time, pound out the chicken breast, lay a piece of ham and a piece of swiss on each chicken breast, roll, place in dish. Make the sauce and stuffing the same way! A little prettier on the plate but exactly the same taste!

I like to serve this with mashed potatoes and a veggie. YUM YUM YUM - Comfort food at it's best!