I've been doing the Slow Cooking Thursday for so long now, years actually, and it's had a good run but I've noticed lately that everyone seems to be running out of crockpot recipes to share and I don't want to completely do away with the feature, so I thought it time to change it up a bit.
Cooking Thursday will now replace our weekly crockpot feature to include not only those recipes but also any kind you may wish to share......breakfast, main dishes, desserts etc.
So won't you join me and share with us one of your new recipes, or an old family favorite, you can even throw in a recipe for homemade soaps or detergents (just remember to specify).
For the guidelines, you can go here.
2 chicken breasts, cooked and shredded
1/2 C Mayo
1/4 C Green Onions
2 Cups Chicken Broth
1 stick margarine
1 cup water
16 ounce pkg Peppridge Farm corn bread stuffing mix
1 cup milk
1 can cream of mushroom soup
Sprinkling of salt
1 Cup Shredded Cheddar Cheese
Butter casserole dish. Make chicken mixture in one bowl and set aside.
Melt water and butter together in the microwave. In a large bowl, add stuffing mix, butter and water mixture, chicken broth and 2 eggs. Stir until well combined.
Add half of the stuffing mix to the bottom of the casserole dish....layer with chicken mixture and then top with the remaining stuffing.
Beat 2 remaining eggs and add milk. Pour over casserole (do not pack or smooth down, leave loose). Let chill in refrigerator for 2 hours or overnight.
Before baking, pour cream of mushroom soup over top and bake at 350 for 40-45 minutes. Take out and sprinkle cheese over top of casserole. Bake an additional 5 minutes or until cheese is melted.