Green Bean and Chicken Casserole

We made this on Sunday and everyone liked it. It was a good way to use beans fresh from the garden. I know we all have this new cookbook but Mandy doesn't and I think her kids might even eat this. So Mandy, this one's for you!

1 can cream of chicken soup
1/4 cup milk
1/2 tsp. ground sage
1 cup herb-seasoned stuffing crumbs (Pepperidge Farm)
1/4 cup butter, melted
2 boneless, skinless chicken breasts cut into cubes (2 big boobs cubed :)
2 cups frozen or fresh green beans (thawed if frozen) (cleaned and snapped if fresh)

Heat oven to 375. Lightly spray 11x7 glass baking dish with cooking spray. In small bowl, mix soup, sage and milk until well blended. In another small bowl, mix stuffing and melted butter.

In baking dish, layer the chicken, green beans, cream soup mixture and stuffing mixture. Bake uncovered about 45 minutes or until the chicken is no longer pink in the center and the mixture is hot and bubbly.

We doubled this for a 13x9 pan but we still only used 2 big boobs. I think for the 11x7 pan you might be able to use only one (for a small family - if you happen to know one).
This recipe is from the Pillsbury Annual Recipes 2009, page 151

Zucchini Bread Tip

Just a quick idea for adding a different taste to zucchini bread. Don't get me wrong, we LOVE zucchini bread, but you know, after 2,000 loaves each summer, it's fun to change things up a little.
So I added the zest of one orange to Mom's recipe and it was fabulous! At least I think so. Maybe you will too.

Summer Pesto Sandwiches

This was a tasty sandwich that went together quickly. We made our own pesto with fresh basil from the garden and also used zucchini and tomatoes from the garden. Yum!

Summer Pesto Sandwiches

1 loaf French bread

1 C prepared pesto

3/4 lb thinly sliced deli turkey

1/2 lb provolone cheese, thinly sliced

2 small zucchinis, thinly sliced

2 medium tomatoes, thinly sliced

Cut the top fourth off loaf of bread. Carefully hollow out the bottom, leaving a 1/2-inch shell. (Discard removed bread or save for another use.) Spread pesto on the inside of top and bottom of bread. Set top aside.

In bottom of bread, layer the turkey, cheese, zucchini, and tomatoes. Gently press the layers together. Replace bread top and wrap tightly in foil. Place on a baking sheet. Bake at 350 degrees for 25-30 minutes or until heated through and cheese is melted. Let stand for 10 minutes before cutting. (I skipped the let stand step because we were running late for dinner - as usual. Just wear a hot pad on the hand that's holding the bread while cutting.)

Serves 6.

Altered slightly from Simple & Delicious.

Creamed Turkey with Puff Pastry

This was so fast and easy! And yummy!

Creamed Turkey with Puff Pastry

1 pkg (17.3 oz) frozen puff pastry

1 can (18.8 oz)chunky chicken corn chowder soup

1 can cream of chicken soup

1 C cubed cooked turkey

1 - 1 1/2 C frozen peas and carrots, thawed

4 oz cream cheese, cut into small cubes and softened

1/8 tsp pepper

Thaw one sheet of puff pastry according to package directions. Cut into six squares. Cut each square in half diagonally; transfer to two greased cooking sheets. Bake at 400 degrees for 10-15 minutes or until golden brown.

Meanwhile, in a large saucepan, combine the remaining ingredients. Bring to a boil, stirring frequently. Reduce heat; simmer, uncovered, for 5 minutes or until cream cheese is melted. Serve over puff pastry triangles.

Serves 4.

**The original recipe is doubled and the author freezes half of it. To use the frozen half, thaw in refrigerator overnight. Thaw remaining puff pastry sheet and prepare as above. Heat soup mixture until bubbly and warmed through.

(I haven't tried this in the freezer and I'm not certain how the cream cheese would do but I might try it next time I make this.)

Originally found in Simple and Delicious.