2 cups Radiatore (or other small pasta)
1 (14 ounce) package frozen broccoli cuts, thawed
3 cups cubed cooked chicken
1 (10.5 ounce) can cream of mushroom soup
2 (10.5 ounce) cans cream of chicken soup
1 (14 ounce) can chicken broth
1/2 teaspoon garlic powder
Salt & Pepper (to taste)
1 teaspoon ground cumin
1 teaspoon curry powder
2 (6 ounces each) boxes chicken flavor stuffing mix

1.Cook the pasta according to the package directions using the minimum cook time; drain. Pour into bottom of a buttered 13×9-inch baking dish. Sprinkle thawed broccoli cuts over the pasta. Sprinkle cubed chicken over the broccoli.

2. In a large bowl, combine the remaining ingredients except the stuffing; pour over the chicken.

3. Prepare stuffing mix according to the package directions; spoon evenly over top of the soup mixture. Bake, uncovered, at 350 degrees F. for 30 minutes or until hot and bubbly. Makes 8 servings.

Emily

1/4 cup chopped celery
1/4 cup chopped onion
4 tablespoons butter
4 cups herb seasoned stuffing
1 (14 ounce) can chicken broth
2 cups cooked broccoli cuts
2 cups cubed cooked turkey or chicken
1 (10-3/4 ounce) can cream of chicken soup
1/2 cup milk
1 cup shredded cheddar cheese
French fried onions (optional)*

1. In a small skillet over medium heat, sauté the celery and onion in the butter until tender, about 4 minutes; add to the stuffing. Stir in the chicken broth; spoon mixture into bottom of a 12x8x2-inch shallow baking dish. Arrange the broccoli and cubed turkey over the stuffing mixture.

2. In a small bowl, combine the soup, milk and 1/2 cup of the cheese; pour over the turkey mixture. Sprinkle top with the remaining cheese. Top with French fried onions, if using.

3. Bake at 350 degrees F. for 30 minutes or until hot. Makes 6 servings.

*I topped mine with French fried onions because my family enjoys the extra flavor and crunch they give. But this casserole is equally delicious without them.

Emily

1 (6 ounce) package chicken flavored stuffing mix
4 cups cooked, chopped chicken breasts
2 (10.5 ounce each) cans cream of chicken soup
1/3 cup sour cream
2 cups shredded cheddar cheese
1 teaspoon poultry seasoning
1/4 teaspoon black pepper
1 (16 ounce) bag frozen broccoli cuts, thawed and drained

1. Preheat the oven to 400 degrees F. Prepare stuffing mix according to the package directions; set aside.

2. In a 13 x 9-inch baking dish, stir together the chicken, soups, sour cream, cheddar cheese, poultry seasoning, black pepper and broccoli. Top with the prepared stuffing.

3. Bake for 30 minutes or until hot and bubbly. Makes 6 to 8 servings.

Emily

1 (15-1/4 oz) can sliced peaches
4 boneless skinless chicken breast halves
2 tablespoons canola oil
2 tablespoons butter
1 tablespoon brown sugar
1 tablespoon cider vinegar
1/8 teaspoon ground allspice
1 (6 oz) package chicken stuffing mix

Drain the peaches, reserving the syrup. Set aside 8 peach slices for garnish; dice the remaining peaches. Add enough water to the syrup to measure 1 cup. Set the peaches and syrup aside.

In a large skillet over medium heat, brown the chicken in oil. Stir in the butter, brown sugar, vinegar, allspice and reserved syrup. Bring to a boil. Reduce the heat; cover and simmer 5 minutes. Stir in the dried stuffing mix and diced peaches. Remove from the heat. Cover and let stand 5 minutes; serve with peach slices. Makes 4 servings.

Emily

2 (6 oz) packages stuffing mix
4 cups cooked chicken, cut into cubes
1 (10-3/4 oz) can condensed cream of chicken soup
1 (10-3/4 oz) can condensed cream of celery soup
1 cup milk
1/2 cup chopped celery
1/4 cup chopped onion
1/2 teaspoon salt
1/4 teaspoon pepper

1. Prepare stuffing mix according to package directions; set aside. Grease a 13×9-inch baking dish; place chicken in bottom of dish.

2. In a large bowl, mix together the soups, milk, celery, onion, salt and pepper; pour over the chicken. Top with the stuffing.

3. Bake, uncovered, at 350 degrees for 30 to 35 minutes or until bubbly. Makes 6-8 servings.

Emily

8 tablespoons (1 stick) butter or margarine
1-1/2 cups chopped celery
1 cup chopped onion, chopped
1 cup chicken broth
1/2 teaspoon crushed dried sage leaves
1/2 teaspoon dried thyme leaves
1 teaspoon salt
1/2 teaspoon pepper
9 cups (1/2-inch cubes) cornbread

1. In a 10 inch skillet over medium heat, melt butter. Add celery and onion and cook until crisp tender, about 2 minutes. Remove from heat.

2. In a large bowl, stir together the celery mixture and all remaining ingredients until well blended. Spoon into a 13×9-inch baking dish.*

3. Cover with aluminum foil and bake at 350 degrees F for 30 minutes. Uncover and bake 15 minutes longer or until top is lightly browned. Makes 8-10 servings.

*Mixture  can also be used to stuff a 12 pound turkey.

Emily

2 cups small shells pasta, uncooked (or any small pasta)
3 cups cooked chicken, cut into cubes
2 jars (12 oz. each) chicken gravy
1 bag (16 oz.) frozen broccoli, carrots and cauliflower mix
1/4 teaspoon dried thyme leaves
1/2 teaspoon salt
1/2 teaspoon pepper
3/4 cup herb-seasoned stuffing crumbs
3 tablespoons butter or margarine, melted

1. Preheat oven to 375 degrees F. Cook pasta according to package directions and drain. Pour into an ungreased 2-1/2 or 3 quart casserole. Add chicken, gravy, vegetables, thyme, salt and pepper. Mix well.

2. Cover casserole with aluminum foil and bake 20 minutes. Uncover and stir. In a small bowl, mix stuffing crumbs and melted butter; sprinkle on top of casserole.

3. Bake uncovered for 10 minutes longer or until hot and topping is browned. Serves 6.