Chicken and dressing casserole
Ingredients:
4 pounds boiled chicken meat, cubed
1 can cream of chicken soup
1 can cream of celery soup
1 soup can of milk
1 medium pkg. Pepperidge Farm herbed stuffing
1 1/2 cup chicken broth
1 stick butter
Instructions
1. Cover bottom of large (or 2 medium) casserole dish with chicken.
2. Mix soups and milk and pour over chicken.
3. Sprinkle stuffing over casserole.
4. Heat broth and butter until butter is melted. Pour on top.
5. Bake for 40 minutes at 350 degrees.
Baked Spaghetti
Ingredients:
1 package (8 oz) spaghetti, cooked and drained
2 tablespoons butter or margarine
1 cup grated Parmasan cheese, divided
1 container (24 oz) ricotta cheese or cottage cheese
1 pound ground beef
1 jar (about 28 oz) chunky garden-style pasta sauce
1 package (8 oz) shredded Mozzarella cheese
Reynolds Wrap Release Non-Stick Foil
Instructions
1. Preheat oven to 400 degrees. Line a 13x9x2 inch baking pan with foil (non-stick side toward food).
2. Combine hot cooked spaghetti with butter. Stir until butter melts and coats spaghetti.
3. Add 1/2 cup Parmesan cheese; stir to coat.
4. Arrange spaghetti in an even layer in foil-lined pan. Spread ricotta cheese over spaghetti. Sprinkle with 1/4 cup Parmesan cheese.
5. Brown ground beef, drain. Add pasta sauce and heat until bubbly. Spoon over cheese.
6. Top with Mozzarella cheese and remianing Parmesan cheese.
7. Cover with non-stick foil. Bake 30 minutes.
8. Remove foil cover and continue baking 15 minutes or until cheese is lightly browned.
9. Let stand 10 minutes before serving.
Prep time: 20 minutes
Cook time: 45 minutes
Makes: 6 servings