Menu #19 - Chicken and Dressing Casserole

Everyone needs a really good casserole or two in her recipe repertoire, and this is a good one. You can tell because it has, not one, but two kinds of cream soup - the gold standard for casseroles. Obviously, I am not over my "late winter Southern comfort food" fixation, but I can feel a change coming with every flowering bulb and tree I see. If you've already made the shift to lighter meals for warmer weather, then just file this away until next time a casserole calls your name.

CHICKEN AND DRESSING CASSEROLE
1 stick butter, melted
4 - 6 chicken breasts, cooked and diced
1 can cream of chicken soup
1 can cream of mushroom soup
1 1/2 soup cans of chicken broth
1 small package Pepperidge Farm Cornbread Stuffing (not Stove Top)

Mix all ingredients together. Pour into a flat casserole or baking dish. Bake at 400 degrees for 30 minutes, until browned and bubbly around edges.
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COLLARD GREENS
1 lb. collard greens, cleaned and chopped
4 oz. country ham, diced
3 c. water
1 c. chicken broth
1 tsp. sugar
1 tbsp. apple cider vinegar

In a large pot, bring water, chicken broth and country ham to a boil. Add the collards, sugar and apple cider vinegar. Cook over medium heat until collards are tender - about 1 - 1 1/2 hours. Serve with pepper vinegar or hot sauce.
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BAKED SWEET POTATOES
4 - 6 sweet potatoes
cinnamon
brown sugar
butter

Wash and dry sweet potatoes. Make slashes with the point of a sharp knife into the sweet potato - about 10 times. Place potatoes in microwave, spacing them evenly. Cook on high until soft when squeezed. Mix cinnamon into brown sugar in a small bowl. Serve baked sweet potatoes with butter and cinnamon/brown sugar mixture.
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SHOPPING LIST for Menu #19
Chicken and Dressing Casserole
Collard Greens
Baked Sweet Potatoes

Produce
collard greens – 1 lb.
sweet potatoes – 4-6

Pantry
cream of chicken soup – 1 can
cream of mushroom soup – 1 can
Pepperidge Farm Cornbread Stuffing – 1 sm. pkg.
chicken broth – 1 can
sugar
apple cider vinegar
cinnamon
brown sugar

Meat
chicken breasts – 4-6
country ham – 4 oz.

Dairy
butter – 2 sticks