What's Cooking

I just phoned my hubby to request he pick up some bleu cheese on his way home from work.  When I told him one of his favorite chicken casseroles was in the oven he didn't think twice about my request.  Several years ago when I had our first child hubby's assistant delivered a delicious casserole to our home.   The herb stuffing mix in the recipe makes me crave my grandmother's turkey and dressing.  Tonight I am serving this casserole with fresh greens, pears and toasted pecans along with the homemade bleu cheese dressing.  This dressing recipe is much more common than the tangy recipe I shared last year during the holiday season.  The tangy version will definitely be on the table again really soon.  Hope you are enjoying your fall cooking as much as I am.

Chicken Casserole

2 cups cooked diced chicken
1 stick margarine
1 can cream of mushroom soup
1 can cream of celery soup
2 cups chicken broth
1 small package herb stuffing mix

Combine soups and broth in a saucepan.  Mix and heat 5 minutes.  Melt margarine and pour over stuffing.  Mix well.  Butter bottom of baking dish.  Cover bottom of dish w/stuffing mix.  Add layer of chicken then a layer of soup.  Alternate layers finishing with stuffing mix on top.  Bake at 350 degrees for 45 minutes

Creamy Bleu Cheese Dressing

4 oz. bleu cheese
1/2 cup mayonnaise
1/2 cup sour cream
3 tablespoons milk
2 tablespoons lemon juice
salt to taste

Mix all ingredients and put on tossed salad.  Makes about 1 1/2 cups.