Monday, September 12, 2011

Chicken Cordon Bleu Casserole

I really like Chicken Cordon Bleu, but it seems like it would be a lot of work. This recipe is so easy, and tastes great!

1 pkg (6 oz) Stove Top Stuffing for chicken
1 can (10 3/4 oz) cream of chicken soup
1 tablespoon Grey Poupon Dijon mustard
1 lb boneless skinless chicken breasts, cut into bite-size pieces
3 cups small fresh broccoli florets
12 slices thin-sliced smoked ham (lunch meat), chopped
6 extra thin Swiss cheese slices

1. Heat oven to 375.
2. Prepare stuffing as directed on the package.
3. Mix soup and mustard in a medium bowl; stir in chicken, broccoli, and ham. Spoon into a 2-qt casserole dish, sprayed with cooking spray; top with cheese and stuffing.
4. Bake 35-40 minutes or until heated through.

Makes 6 servings.

{Kudos to Kraft Food and Family magazine!}

Pecan Bars

My husband's family has gotten me hooked on pecan pie, and this is like pecan pie's little brother. :)

6 tablespoons butter
6 tablespoons shortening (I use butter-flavored Crisco)
3/4 cup powdered sugar
1 1/2 cups plus 2 tablespoons flour
2 eggs
1 cup brown sugar
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon vanilla
3/4 cup chopped pecans

1 1/2 cups powdered sugar
2 tablespoons butter, melted
3 tablespoons orange juice
1 teaspoon lemon juice

1. Preheat oven to 350 degrees.
2. Cream butter, shortening, and powdered sugar. Add 1 1/2 cups flour and mix until combined. Press evenly in the bottom of a 9 x 13-inch pan. Bake for 13-14 minutes.
3. Mix remaining flour and the rest of the ingredients (except for the glaze ingredients) and spread over the hot crust. Return pan to oven and bake 20 minutes more.
4. Remove from oven. While warm, spread with glaze. Cool completely and cut into bars.

Makes 24 small bars.

{Kudos to Our Best Bites!}