Chicken Stuffing Casserole

This is one of my favorite dishes, not just for holidays and potlucks but for any day.

Ingredients:
3 c. cooked cubed chicken
1 pkg Pepperidge Farm stuffing mix
1 stick margarine
1/4 c. chopped onion
1 can cream of chicken soup
1 can cream of mushroom soup
1/2 c. milk
1 can chicken broth (or stock)

Melt margarine and saute onion. Stir in all but 1/2 c. of the stuffing mix. Mix soups and milk together. Layer chicken, stuffing and soups in casserole dish. Pour chicken broth over casserole. Top with reserved stuffing mix. Bake at 350° for 35 minutes or until brown.

If you save the juice from cooking the chicken, you can substitute that for the canned broth. This is good served with rice or mashed potatoes.

Sweet Potato Soufflé

The first time I had this dish was at an office potluck, back in the 80s. The lady who made it gave me the recipe. She said to use fresh sweet potatoes, but I use canned ones, just drained well.

Ingredients:

3 c. mashed sweet potatoes

1/2 c. margarine + 1/2 c. margarine (separated)

2 eggs

1 c. sugar

1 t. vanilla

1 c. brown sugar

1/2 c. flour

1 c. chopped pecans

Mix together the sweet potatoes, 1/2 c. margarine, eggs, sugar and vanilla. Pour into casserole dish. Mix together brown sugar, flour, 1/2 c. margarine and pecans. Add this to the top of the sweet potato mixture. Bake at 350° for about 35 minutes. 

I have made this dish for Thanksgiving dinner every year for the past ten years or so. It's easy enough for every day though, so I might make it tonight!