With warmer weather at hand, we want to spend a lot more time outside and sometimes run short on time to fix dinner meals. That’s when these two recipes can help.
Both the Chicken and Stuffing Casserole and Nacho Potato Slices are tasty. They’re easy to make, too, saving you time while also allowing you to serve a meal your family is sure to enjoy.
CHICKEN and STUFFING CASSEROLE
2 pounds skinless, boneless chicken breast strips
8 slices Swiss cheese
1 (10 3/4-ounce) can cream of chicken soup (undiluted)
1 cup herb-seasoned stuffing mix
1/4 cup melted butter
Place chicken strips in a lightly greased 9-by-13-inch baking dish. Top with cheese slices.
Spoon cream of chicken soup over cheese and sprinkle with stuffing mix. Drizzle butter over crumbs.
Bake, uncovered, at 350 degrees for 35 minutes or until juices run clear when piercing chicken with a fork to check for doneness. Makes 4-6 servings.
NACHO POTATO SLICES
2 to 3 medium potatoes (about 12 ounces)
2 tablespoons thinly sliced green onions
2 tablespoons chopped green pepper
1/2 cup bottled taco sauce
1/2 cup shredded cheddar cheese
Scrub potatoes and trim ends, leaving skins on. Cut potatoes in 3/8-inch-thick slices.
In a 7-by-11-by-2-inch or 8-by-8-by-2-inch microwave-safe baking dish, arrange potato slices, putting smaller slices in the center. Sprinkle with green onions and green pepper.
Cover with vented clear plastic wrap. Cook on high in your microwave for 7-10 minutes, or until fork tender, giving the dish a half-turn once during cooking.
Remove and drizzle sauce over slices and sprinkle with cheese. Return to microwave and cook, uncovered, for 30-60 seconds more or until cheese is melted. Makes 4 servings.
Note: Barbecue sauce or spaghetti sauce may be substituted for taco sauce.
Brotherton offers website readers one or more stellar recipes a week in the “My Leader Yummy” feature. Looking for a recipe you can’t find? Email her at kbrotherton42@gmail.com and she’ll see if she has it.