Thanksgiving--Holiday Appetizers

(Originally posted on Monday, November 29, 2010)

This is the first of more Thanksgiving-themed blogs to come. Thanksgiving is all about the food. Thanksgiving dinner, of course is the main attraction. Then, there are the pies. But don't overlook the appetizers!

One of our family's holiday traditions is to have a lunch consisting of only appetizers. We don't always do this on Thanksgiving. Some years, we do it on Christmas or New Year's. I love this tradition because how often do you have the time to cook a ton of appetizers? Also, how often do you have the appetite to eat as many appetizers as you want?

Over the years, we have amassed a number of appetizer favorites. This year, we found a number of new favorites to add to the rotation.

The holidays aren't over. Maybe you can have an appetizer lunch on either Christmas or New Year's! You should try it!



Above: Buffalo Chicken Dip

This one came from one of my mom's cookbooks. I'll have to get the recipe and add it to the blog.

However, we tried another buffalo chicken dip a few years ago that was also really yummy. Here's the recipe for that dip.

Buffalo Chicken Dip

Ingredients:

1 pkg. (8 ounces) cream cheese, softened
1/2 cup blue cheese salad dressing
1/2 cup any flavor Frank's® RedHot® Sauce
1/2 cup crumbled blue cheese or shredded mozzarella cheese (about 2 ounces)
2 cans (9.75 ounces each) Swanson® Premium White Chunk Chicken Breast in Water, drained
Assorted fresh vegetables and crackers

Directions:

Heat the oven to 350°F.

Stir the cream cheese in a 9-inch deep dish pie plate with a fork or whisk until it's smooth. Stir in the dressing, hot sauce and blue cheese. Stir in the chicken.

Bake for 20 minutes or until the chicken mixture is hot and bubbling. Stir the chicken mixture before serving. Serve with the vegetables and crackers for dipping.

To make in the microwave:Use a microwavable 9-inch deep dish pie plate. Prepare the dip as directed above in Step 2. Microwave, uncovered, on HIGH for 5 minutes or until the chicken mixture is hot, stirring halfway through the cook time.

Serving Tip: This dip can be kept warm in a small crockpot or fondue pot on the buffet table.

To reduce fat: Use 1/3 less fat cream cheese and reduced-fat blue cheese salad dressing.

Serves 4.

Source: Campbell's Kitchen

Notes: Don't forget the celery sticks. It is the perfect vegetable to use for this dip.



Above: Cheddar and Cranberry Cheese Ball



Above: Goat Cheese and Scallions Cheese Ball



Above: Roquefort and Walnut Cheese Ball

Cheese Ball Three Ways

Ingredients:

Base Recipe:

1/2 cup (1 stick) unsalted butter, softened
3 packages cream cheese (8 ounces each)
2 tablespoons fresh lemon juice
1/2 teaspoon Worcestershire sauce
5 dashes hot sauce (such as Tabasco)
1/2 teaspoon coarse salt
1/4 teaspoon freshly ground white pepper

Cheddar and Cranberry:

8 ounces sharp orange cheddar cheese, finely shredded
2 tablespoons store-bought chutney
3/4 cup dried cranberries, finely chopped
Water crackers, for serving

Roquefort and Walnut:

6 ounces Roquefort cheese
1 shallot, minced (about 1 tablespoon)
1 cup toasted walnuts, coarsely chopped
Vegetable chips, for serving

Goat Cheese and Scallions:

8 ounces goat cheese
2 tablespoons finely chopped scallions
1/3 cup fresh curly-leaf parsley, finely chopped
1 English cucumber, cut into 1/8-inch-thick slices, for serving

Directions:

Put butter, cream cheese, lemon juice, Worcestershire sauce, hot sauce, salt, and pepper into the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until combined. Divide equally among 3 medium bowls.

Stir cheddar cheese and chutney with base mixture in the first bowl. Form into a ball. If not using immediately, refrigerate up to 3 days or freeze up to 1 month. Roll cheese ball in cranberries to coat before serving. Serve with crackers.

Stir blue cheese and shallot with base mixture in second bowl. Form into a ball. If not using immediately, refrigerate up to 3 days; freeze up to 1 month. Roll in walnuts to coat before serving. Serve with vegetable chips.

Stir goat cheese and scallions with base mixture in remaining bowl. Form into a ball. If not using immediately, refrigerate up to 3 days or freeze up to 1 month. Roll in parsley to coat before serving. Serve with cucumber slices.

Source: Martha Stewart website.

Notes:

For the cheddar and cranberry cheese ball, we used smoked cheddar cheese as opposed to sharp cheddar because that's what we already had on hand. Also, rather than using the chutney, we used apricot jam (again, we had it on hand). Finally, I chopped the cranberries as finely as I could, but those little babies sure stick to the knife and make it hard to cut! I felt that the smoked cheddar nicely complimented the sweetness of the cranberries.

For the Roquefort and walnut cheese ball, I used regular blue cheese (it wasn't technically Roquefort). Plus, I used 4 ounces instead of 6 ounces. The blue cheese was pretty strong, so actually, it turned out better to use less blue cheese than the recipe called for.

For all of the cheese balls, I used assorted crackers rather than the suggested water crackers, vegetable chips, and cucumber slices.

One of the things I really loved about this recipe is that it made a total of three cheese balls. That either gives you some fun variety, or you can choose one flavor of cheese ball and make three cheese balls and give them as gifts at Christmas!



Above: Grandma Salazar's Crab Dip

Crab Dip

Ingredients:

2 cups coconut
1 tsp. curry powder
1/4 tsp. onion powder
1 tsp. fresh lemon juice
1 cups sour cream
2 cups crab (cartilage removed)

Directions:

Mix, chill and serve with crackers.

Source: I think my grandma got this from a newspaper years ago. From what my mom told me, it was supposedly one of President Kennedy's favorites.

Notes: This definitely has a different taste to it, but it is one of my all-time favorite appetizers. I just can't get enough of it! Yum, yum, yummy! Oh, and this picture doesn't do it justice. It is delicious and attractive. We usually serve it in a lovely clear glass bowl, but this time, we were shooting for simplicity...hence the tupperware!




Above: Chocolate Fruit Dip.

I'll have to get the recipe for this one and add it to the blog. It was fantastic on strawberries, pineapple, and pound cake.



Megan's Salmon Ball

Here's the introduction to Megan's recipe:

"Mia Israelsen--This recipe comes from Mia's grandfather who lives in Alaska. He catches the salmon, cans it, and sends it to Mia's family. This is served as an appetizer every Thanksgiving in their home."

Ingredients:

1 (8 oz) can salmon (or 8 oz smoked salmon)
1 (8 oz) pkg. cream cheese, softened
1 tsp. horseradish
1/2 cup chopped pecans
1 tbsp. lemon juice
2 tsp. onion, grated
1/4 tsp. salt
1 tbsp. parsley, chopped

Directions:

Drain and flake salmon. Remove bones. Thoroughly combine salmon, cream cheese, lemon juice, grated onion, horseradish, and salt. Shape into a ball. Chill 1 hour. Roll ball in pecans. Refrigerate overnight. Before serving, garnish with parsley.

Yield: 16 servings.

Notes: This was so addicting. Megan said that she usually uses smoked salmon for this recipe.



Kielbasa Made Easy

Ingredients:

2 (16 ounce) packages kielbasa sausage, cut into 1 inch pieces
2 (16 ounce) cans whole cranberry sauce
1 (18 ounce) bottle barbecue sauce

Directions:

Brown the kielbasa in a large skillet over medium high heat.

Place the browned kielbasa, cranberry sauce and barbecue sauce in a slow cooker set on low. Allow the mixture to simmer at least 1 hour before serving warm.

Source: Allrecipes.com, submitted by Kimberly

Notes: This one was a crowd pleaser--especially among the men-folk.



Here are some old favorites:


Cheese Ball

Ingredients:

2 (8oz.) cream cheese, softened
1 (5oz.) jar Roka cheese (see substitute below)
2 (5oz.) jar Olde English cheese
2 T. grated onion
1 tsp. water
½ tsp. accent
Chopped nuts

Directions:

Mix together. Chill 12 hours. Roll in chopped nuts.

Kraft Roka Blue Spread Substitute

1-1/4 cups or 10 servings, 2 Tbsp. each

Ingredients:

1 tub (8 oz.) Philadelphia Cream Cheese Spread
1/4 cup Athenos Crumbled Blue Cheese

Directions:

Mix ingredients until well blended.

Add up to 1/3 cup water, 1 Tbsp. at a time, if thinner consistency is desired. For added tang, stir in 1/2 tsp. white vinegar.

Note:

Use half of this recipe as the perfect substitute for the discontinued 5-oz. jar of Kraft Roka Blue Spread.

Refrigerate any leftover spread. Serve with your favorite crackers.

Source: This is a Kraft recipe that my mom found years ago. It's one of my favorites. It's so flavorful! It's a great Christmas gift idea too.

Garlic and Brown Sugar Cheese Ball

Ingredients:

1 1/4 teaspoons garlic powder
1 (8 ounce) package reduced fat cream
cheese, softened
1/4 cup butter, softened1/4 cup brown sugar
5 dashes Worcestershire sauce
2 tablespoons chopped pecans

Directions:

Mix the garlic powder into the softened cream. Form into a ball, and refrigerate 30 minutes.

Place the butter and brown sugar in a microwave-safe bowl. Cook 1 minute on High in the microwave, or until butter and brown sugar are melted. Mix in Worcestershire sauce and pecans. Chill 1 hour in the refrigerator, stirring often so that the butter and sugar do not separate.

Spread butter mixture over the cheese ball, and refrigerate until ready to serve.

Source: Allrecipes.com, submitted by KHOLST3

Notes: This one sounds super weird, but I love the mix of flavors.

Chocolate Chip Cheese Ball

Ingredients:

8 oz. cream cheese, softened
½ c. butter (no substitutes)
¼ tsp. vanilla extract
¾ c. confectioner’s sugar
2 t. brown sugar
¾ c. mini chocolate chips
¾ c. finely chopped pecans
Graham crackers

Directions:

In a mixing bowl, beat the cream cheese, butter and vanilla until fluffy. Gradually add sugars; beat until combined. Stir in chocolate chips. Cover and refrigerate for 2 hours. Place cream cheese mixture on a large piece of plastic wrap; shape into a ball. Refrigerate for at least 1 hour. Just before serving, roll cheese ball in pecans. Serve w/Crackers.

Source: I'm not sure where my mom found this recipe.

Notes: This is a great way to get your sweet-fix appetizer-wise.

Hot Artichoke Dip

Ingredients:

1 (14oz.) can artichoke hearts, drained and chopped
1 cup grated Parmesan
1 cup mayonnaise
1 (4oz) can chopped green chiles
1 clove garlic, minced
Chopped tomato (optional)
Sliced green onions (optional)

Directions:

Mix all ingredients except tomato and green onions. Spoon into 9 inch pie plate. Bake at 350 for 20-25 minutes, until lightly browned. Sprinkle with tomato and green onions. Serve with crackers. Makes 2 cups – 16 servings.

Source: Again, I'm not sure where my mom found this recipe. I think it was served at a Relief Society party that she attended.

Notes: You know you've found a good recipe when you won't ever make another kind of artichoke dip again. This is the ultimate artichoke dip.

Parmesan Puffs with Marinara

Ingredients:

½ c. milk
¼ c. margarine or butter
½ c. Gold Medal all-purpose flour
2 eggs
¾ c. freshly grated Parmesan cheese
1 c. marinara sauce, heated

Directions:

Heat oven to 375. Grease cookie sheet. Heat milk and margarine to boiling in 11/2 qt. sauce pan. Stir in flour, reduce heat to low. Stir vigorously about 1 minute or until mixture forms a ball; remove from heat.

Beat in eggs, one at a time, beating until smooth after each addition. Stir in cheese. Drop dough by rounded teaspoonfuls 2 inches apart onto cookie sheet.

Bake about 15 minutes or until puffed and golden brown. Serve warm with marinara sauce for dipping. About 30 appetizers.

Source: Yet again, I have no idea where my mom found this recipe. We usually double or triple this recipe because these little puffs get gobbled up by my family so quickly.

Salmon Spread

Ingredients:

1 (15 ½ oz.) can salmon
2 tsp. each grated onion and prepared horseradish
1 T. lemon juice
¼ tsp. liquid smoke
1/8 tsp. salt
3 drops hot pepper sauce
8 oz. cream cheese, softened

Directions:

Drain and flake salmon. Combine with remaining ingredients. Chill several hours.

Source: I have no idea. My mom is good at keeping secrets!

Notes: This is similar to Megan's recipe, but we don't usually make it into a ball. We simply serve it in a bowl.

So Good Wings

Ingredients:

¾ c. soy sauce
¾ c. white sugar
5 cloves garlic
1 ½ inches of peeled ginger
¾ lbs. chicken wings

Directions:

Place 1st four ingredients in a blender and blend well. Place wings in a zip-loc bag and pour marinade over them. Marinate for 18-24 hours in refrigerator. Pour all the wings and marinade in a well-greased 9x13 pan. Roast in oven @ 375 for about an hour or so until the chicken is cooked. Let cool slightly before serving.

Source: ? Mom, where did it come from?

Notes: This is one of my brothers' favorites.

Rita’s Sweet Red Pepper Sauce

Ingredients:

12 – 14 large red bell peppers
2 T. uniodized salt
3 cups sugar
2 c. white vinegar
8 oz. cream cheese
Crackers

Directions:

Chop fine or grind in food processor. Add 2 T. uniodized salt. Let stand 3 hours. Drain well. Add 3 cups sugar and 2 cups vinegar. Simmer about 1 ½ hours, until thick. Yield: Around 1 quart. Store in refrigerator up to 18 months. Pour over block of cream cheese and serve with crackers.

Source: My mom got this recipe from a lady in her ward.

Notes: This is another addicting appetizer, so watch out. If you don't have the time to make the red pepper sauce, you can serve salsa over the cream cheese and serve it with tortilla chips. It's a completely different taste, but it is yummy too!

Sweet Pumpkin Dip

Ingredients:

1 (15oz.) can pumpkin
2 (8oz.) cream cheese, softened
2 c. sifted powdered sugar
1 tsp. cinnamon
1 tsp. ginger
Sliced fruit, bite-size cinnamon graham crackers, mini bagels, English muffins

Directions:

Beat cream cheese and pumpkin in large mixer bowl, until smooth. Add sugar, cinnamon, and ginger. Mix thoroughly. Cover and refrigerate for 1 hour. Serve as a dip or spread.

Source: I have no idea!

Notes: This is wonderful on graham crackers (cinnamon or honey).

So, tell me sisters...did I miss any? I know that Shandie's family has a fantastic cheese ball recipe too. Maybe she'll be good enough to share it with us!

What are your favorite appetizers?

Happy Halloween!

(Originally posted on Sunday, October 31, 2010)

Bwa ha ha ha! No, I didn't gouge out someone's orange bloodshot eyeballs or tear off a witch's fingers. These sweet confections are all in the name of Halloween. Even food can get a little spooky at this time of year.

The eyeballs are a more festive version of buckeyes. They are peanut butter balls dipped in white candy coating and the pupils are M&M's.

As for the fingers, they couldn't be easier. They are marzipan (if you love almonds, you'll love these).

The next recipe is for bone bread sticks. My bread sticks didn't turn out nearly as pretty as the ones that the folks at Rhodes Dough made. My church is at 1 p.m. and I had to be there early for our Primary program, so the rolls had a lot more time to rise than the recipe called for. As a result, my rolls turned out a little...let's just say they're "big boned" rather than chubby.

Then, of course, there is a lovely Halloween cheese ball.

To drink? Brew Ha Ha Punch.

And for dessert? Ghosts in the Graveyard!

Who could resist this holiday?

Peanut Butter Eyeballs

Ingredients:

1/2 cup smooth peanut butter
3 tablespoons butter, chopped
1 1/4 cups powdered sugar
1 tsp vanilla extract
6 ounces white chocolate candy coating
1 small bag M&M's candy
Red decorating frosting or decorating gel

Directions:

In the bowl of a large mixer, blend peanut butter and butter until creamy.

Add powdered sugar and vanilla to peanut butter mixture and continue beating until it looks smooth.

Cover a cookie sheet with aluminum foil or waxed paper.

Using a spoon, scoop out a ball of peanut butter and roll between your palms to get them as round as possible. Place on the cookie sheet and freeze for at least 30 minutes.

Place the white chocolate in a microwave-safe bowl and microwave until melted. Stir thoroughly until it is smooth.

Dip the peanut butter balls into the white chocolate candy coating. You can use two forks or spoons to balance the candy on, or just grasp it in your fingers and roll it around until it is covered completely. Return it to the cookie sheet and proceed to dip the rest of the peanut butter balls.

While the chocolate is still wet, press an M&M candy into the center for the iris.

Return the eyes to refrigerator to harden.

Once the eyeballs are firm, you can use the red decorator frosting or gel to make squiggly blood vessels.

Source: About.com recipe created by Elizabeth LaBau.

Notes: I've used the frosting and the gel to make the blood vessels. Both work great, but the gel is a little easier to control.

Marzipan Fingers

Ingredients:

7 ounces marzipan, homemade or purchased
8 whole blanched almonds or 8 pieces of sliced almonds
Red food coloring
Small, food-safe paintbrush

Directions:

Pour a small amount of red food coloring on a small plate, and use a small paintbrush to paint the almonds with food coloring. Set painted almonds aside to dry while you form the fingers.

Coat your hands with powdered sugar, or use plastic gloves. Knead the marzipan until it has softened slightly. Divide the marzipan into 8 equal pieces.

Working with one piece at a time, roll the marzipan between your palms so that it forms a thin tube. Work the tube until it resembles a finger: pinch small sections close together, leaving other sections wider to resemble knuckles. Use a toothpick or knife to create ridges on the knuckles.

Taper one end of the finger, and press an almond firmly into the end to resemble a fingernail. Using your nails, fray the other end of the finger so that it looks severed. Dip the severed end of the finger into food coloring (or paint the finger with the paintbrush) and place the finger on a baking sheet. Repeat with remaining marzipan and almonds.

Store marzipan fingers in an airtight container for up to 2 weeks, or freeze well-wrapped marzipan fingers for up to 3 months.

Source: About.com recipe created by Elizabeth LaBau.

Notes: I skipped the severed finger part of the recipe. I was running short on time and thought that the fingers looked great without the "blood" on the bottom. Also, I couldn't find blanched almonds, so I used sliced almonds. Finally, rather than painting each almond with red food coloring, I simply put them in a plastic sandwich baggie and put the food coloring in the bag. I then swished around the almonds and food coloring until the almonds were completely coated. I then put the almonds on a paper plate covered in a paper towel to blot them and let them dry completely.


Bone Chillin' Breadsticks

Serves 12

Ingredients:

12 Rhodes Dinner Rolls, thawed, but still cold
1/4 cup butter, melted
Parmesan cheese
Poppy seeds
Garlic salt (this isn't part of the original recipe--it's my addition)

Directions:

Using the flat of your hand, roll the center part of a roll into a 6-inch rope leaving both ends large and rounded. With scissors, clip 1 1/2 inches into the center of each end. Separate and lay the cut sides flat on a large sprayed baking pan. They will look like bones. Brush well with melted butter and sprinkle with Parmesan cheese, poppy seeds, and garlic salt to taste.

Cover with plastic wrap and let rise about 20-30 minutes. Remove wrap and bake at 350 degrees for 15-20 minutes.

Source: Rhodes Dough recipe. You can find the recipe and a picture of the bread sticks on their website here.

Cheddar Cheese Ball

Ingredients:

1 1/4 pounds extra sharp cheddar cheese, shredded
1 cup sour cream
1/4 cup (1/2 stick) unsalted butter, melted
1/3 cup dry sherry (see notes)
1 1/4 tsp. coarse salt
Pinch of cayenne pepper
1/3 cup poppy seeds

Directions:

Process all ingredients except poppy seeds in a food processor until smooth. Transfer to a large bowl lined with plastic wrap. Refrigerate until firm, about 1 hour.

Unmold onto a plate, Press poppy seeds evenly over surface, rounding top. Refrigerate until ready to use, up to 2 days.

Source: Martha Stewart website.

Notes: I didn't use the sherry (I'm pregnant! I know it's not a lot of alcohol, but I'm not taking any chances). Instead, I used about 1/6 cup red wine vinegar mixed with 1/6 cup water (to equal 1/3 cup liquid).


Brew Ha Ha Punch

Yield: 4 quarts

Ingredients:

2 quarts water
2 (0.13 ounce) pkgs. Green Lemon-Lime Kool Aid
1 (46 ounce) can pineapple juice
1 quart ginger ale

Directions:

Stir together sugar and 2 quarts water until sugar is dissolved. Stir in remaining ingredients. Chill.

Note: For a scary presentation, place punch bowl into a larger bowl, and add dry ice to larger bowl.

Source: Southern Living, October 1998.
Ghosts in the Graveyard

Ingredients:

2 pkgs. (3.9 oz each) Jell-O Chocolate Instant Pudding
3 cups cold milk
1 tub (12 oz) Cool Whip whipped topping, thawed, divided
15 Oreo cookies, crushed (about 1 1/2 cups)
Assorted decorations: Milan sandwich cookies, decorating gel, candy pumpkins, candy corn pieces

Directions:

Beat pudding mixes and milk in large bowl with whisk 2 min. Let stand 5 min. Stir in 3 cups Cool Whip and half the cookie crumbs. Spread into 13x9 inch dish; sprinkle with remaining crumbs.

Refrigerate 1 hour. Meanwhile, decorate creme sandwich cookies with decorating gel to resemble tombstones.

Insert decorated cookies into top of dessert just before serving. Add candies. Drop large spoonfuls of remaining Cool Whip onto dessert to resemble ghosts.

Source: www.kraftrecipes.com

Notes: My son wasn't feeling well today, so dessert was rushed. As a result, the ghosts didn't actually make it into the graveyard tonight. But the graveyard looked cute--even without the ghosts!

Chicken Casserole--Two Ways

(Originally posted on Friday, March 26, 2010)

These two recipes are very similar--in fact, they are almost identical, but the few changes make the recipes different enough to be completely different meals.

I love these recipes because they are fast and soooo easy to make. They are also the kind of casseroles that even picky eaters like. In fact, I made one of them during my son's second nap today!

The first is Easy Chicken Pot Pie and the second is Chicken Stuffing Bake. They are perfect comfort food meals. I mean, who doesn't like chicken pot pie? Also, the chicken stuffing bake is somewhat reminiscent of Thanksgiving dinner.

They are also both freezer friendly. Make as directed (in a freezer friendly aluminum or casserole dish), then allow to cool. Cover with aluminum foil (don't forget to label and date it!). When ready to use, defrost in fridge overnight or place covered frozen casserole in the preheated oven and bake for 30 minutes. Remove foil and bake for an additional 30-40 minutes or until it is hot and bubbly and browned on the top. Adjust the cooking times accordingly depending on whether you cook it from frozen or defrosted.

I hope you like them!

Easy Chicken Pot Pie
Ingredients:

2 cups frozen mixed vegetables (carrots, corn, green beans)
2 cups cut-up cooked chicken
2 cans (10 ¾ oz) condensed cream of chicken soup
Salt and pepper to taste
2 cups Original Bisquick mix
1 cup milk
2 eggs

Directions:

Heat oven to 425 degrees. Mix vegetables, chicken, and cream of chicken soup in a bowl. Stir in salt and pepper to taste. Spread in an ungreased 9x13 pan.

In a medium bowl, stir remaining ingredients until blended. Pour over chicken mixture and spread to the edge of the pan to cover the chicken mixture completely.

Bake uncovered about 30 minutes or until crust is golden brown.

Serves 8

Source: Betty Crocker website.


Chicken Stuffing Bake

Ingredients:

2 cups frozen mixed vegetables (carrots, corn, green beans)
2 cups cut-up cooked chicken
2 cans (10 ¾ oz) condensed cream of mushroom soup
Salt and pepper to taste
2 (6 oz) pkgs. Stovetop Stuffing (chicken flavored)
3 1/3 cups hot water

Directions:

Heat oven to 425 degrees. Mix vegetables, chicken, and cream of mushroom soup in a bowl. Stir in salt and pepper to taste. Spread in an ungreased 9x13 pan.

In a medium bowl, stir Stovetop Stuffing and hot water until stuffing is moist. Pour over chicken mixture and spread to the edge of the pan to cover the chicken mixture completely.

Bake uncovered about 30 minutes or until stuffing is crispy and chicken/vegetable/soup mixture is hot and bubbly.

Serves 8

Source: This one is kind of my own concoction--a composite of the Betty Crocker chicken pot pie recipe, a recipe found on the Kraft website, (view that recipe here: http://www.kraftrecipes.com/recipes/easy-chicken-pot-pie-56250.aspx) and a recipe found on the Campbell's website (view that recipe here: http://www.campbellkitchen.com/RecipeDetail.aspx?recipeId=24553&ref=%2fSearchRecipesResult.aspx%3fSearchType%3d1%26q%3dstuffing%2bchicken)

Note: for these two recipes, I prefer to poach my chicken and then cut it up. But you could cook it in a slow cooker and cut or shred it, or you could use a store-bought rotisserie chicken and cut or shred that chicken. These recipes also work perfectly with a side salad. Nothing else is needed to make a full meal!