Chicken Stuffing Bake

This recipe was a quick throw together meal we did in March (I'm really behind in blogging right now, lots of photos to work my way through and match recipes and reviews with).

Chicken Stuffing Bake



1 can condensed cream of mushroom soup, undiluted
1 cup skim milk
1 box stuffing (Stove Top)
2 cups cubed cooked chicken
2 cups fresh broccoli, cooked
2 celery ribs, finely chopped
1-1/2 cups shredded reduced-fat Swiss cheese, divided (used Mozzarella and parmesan)

In a large bowl, mix soup and milk until blended. Add stuffing mix with contents of seasoning packet, chicken, broccoli, celery, and 1 cup cheese. Move to a greased 9x13 baking dish.

Bake, uncovered, at 375 F for 20 minutes or until heated through. Sprinkle with the remaining cheese; bake 5 minutes longer or until cheese is melted.

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We all enjoyed this meal. I expected as much though, as we all love broccoli, chicken and pretty much every ingredient. I did swap the swiss out, since I don't like swiss cheese, and neither does the toddler.



I have slacked lately in the kitchen. I didn't complete all my recipes in March.. and it' already halfway through April and I haven't made a meal plan (I aim to do that today). We were away for a little bit of April, and March and early April there was lots of sickness passing through our house, so I just didn't feel like cooking. We had lots of our old favourites for meals, and many quick meal nights (pasta, soup, chicken with sides). I'm ready to get back in the kitchen... so it's time to get back in gear. Hopefully we are a healthy bunch for the next few months!

Beef Enchilada Casserole

Recipe from Life's on Fire: Cooking for the Rushed.

This is the first time making this recipe.... and it was pretty darn tasty. Not too spicy for the toddler, and enjoyed by everyone. My husband thought it was extra delicious with just a touch of peppercorn ranch dressing, that he put on his salad, on it.



675g ground beef
1 small onion
1 can chopped green chilies
1 can cheddar cheese soup
1 cup chunky salsa
1 can black beans (drained)
1/2 cup of grated low fat cheddar cheese
1/2 cup of grated part-skim mozzarella cheese
12 Catelli Express Oven Ready lasagna noodles
2/3 cup water
1/2 cup grated low fat cheddar
1/2 cup grated part-skim mozzarella

Preheat oven to 350 F

Brown meat.

Chop onion finely while meat is browning and add gradually as you cut.

Add chilies, soup, salsa, beans and cheeses to cooked meat. Stir until well mixed.

Layer 9x13 pan with 1/3 dry noodles and 1/3 sauce. Do this 2 more times. Drizzle water all over the top and top with remaining grated cheese.

Cover tightly with foil and bake for 50 minutes.


* I think the addition of black beans to the sauce would be delicious, so that is on my next go at this recipe!   Enchilada Casserole... with no beans.. just seems wrong!  

* edited to add... I will DEFINITELY add black beans every time!   I made this again while on holidays to serve the family, and black beans totally made this dish!!... adding it to the ingredients.