Butter a 9 x 13-inch casserole dish.
Put in chicken.
Place a slice of swiss cheese over each breast.
Add soup, mixed with the wine.
Sprinkle the Pepperidge Farms Dressing over all.
Melt margarine and pour over.
Bake at 350\u00b0 for 55 minutes.
Roll crescents out thin.
Mix chicken, cream cheese, onion and celery together.
Place 1 or 2 Tbsp. of chicken mixture in center of large end of rolls.
Roll up and tuck under. Dip bundles in melted butter and roll in Pepperidge Farms stuffing.
/2 to 2 cups Pepperidge Farms Herb Stuffing (Blue Bag).
Mix together well, except Pepperidge Farm herb stuffing mix. Place in a 13 x 9-inch dish.
Cover with 1/3 package of Pepperidge Farms herb stuffing mix and dot with butter.
Bake at 350\u00b0 for 45 minutes.
Mix together well, except Pepperidge Farm herb stuffing mix. Place in a 13 x 9-inch dish.
Cover with 1/3 package of Pepperidge Farms herb stuffing mix and dot with butter.
Bake at 350\u00b0 for 45 minutes.
Melt margarine in medium bowl and mix with 1/2 pkg Pepperidge Farms Herb stuffing mix.
Set aside.
Cook broccoli by directions on pkg and drain.
Combine all ingredients and mix 1/3 to 1/2 c. stuffing mix in.
Pour into one large or two small
greased casserole dish and put rest of dressing on top. Bake at 350\u00b0 25 to 30 minutes.
Freezes well.
Heat the broth, black pepper, celery and onion in a 3-quart saucepan over medium-high heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until the vegetables are tender, stirring often. Remove the saucepan from the heat. Add the stuffing and mix lightly.
Spoon the stuffing mixture into a greased 3-quart shallow baking dish. Cover the baking dish.
Bake at 350\u00b0F for 30 minutes or until the stuffing mixture is hot.
Mix Pepperidge Farm stuffing mix and Parmesan cheese.
Melt butter.
Roll chicken pieces in butter and then in the mix.
Bake at 350\u00b0 for 50 to 60 minutes.
Pepperidge Farm pastry comes frozen (defrost 20 minutes before using).
Spread with thin layer of jelly
and brown sugar.
Roll both ends toward the center.
Slice and bake at 375\u00b0 for 20 to 25 minutes until bottom is golden brown.
ind that all overnight oatmeal recipes stick to the sides of
Place 1-2 pastry shells on foil lined cookie sheet for each person who will be dining and cook according to the package directions. Once cooked, set aside to cool.
Place all the veggies into another sauce pot filled with boiling, salted water. Cook until carrots are tender (usually 5-8 minutes) and pierced easily with a fork. Drain veggies and set aside.
In a sauce pot melt two tablespoons butter over medium heat and add 2 1/2 tablespoons flour. Combine flour and butter and allow to bubble and cook (do not let it brown). Add chicken ...
In a large skillet, saute sausage, onion and celery. Break the meat up as it cooks.
When sausage is browned, DO NOT pour off the drippings. Add stuffing mix, 2 cups liquid and eggs.
Blend thoroughly.
IF STUFFING TURKEY: Makes enough to stuff a 14 - 16 pound bird. Follow directions on your turkey for baking time.
IF BAKING SEPARATELY: Spoon dressing into an oil-sprayed 9 x 13 inch baking pan.
Bake in a 350 degree oven 40 - 60 minutes.
If necessary, cover stuffing with foil to keep from drying out.
Grease bottom of 9 x 13\" pan.
Place chicken breasts in pan and cover with sliced mozarella cheese.
Cover with soup.
Top with stuffing mix.
Pour melted butter over stuffing mix.
Bake at 375 degrees for about 45 minutes.
Serve and enjoy.
Prepare cups to package directions. While baking the cups you can make your caramel sauce.
Using a medium sized sauce pan pour in the water and sugar. Over medium low heat continually stir using a rubber (not wood) spatula until sugar is completely dissolved. Approximately 4 minutes.
Turn heat to medium high. STOP stirring and let mixture boil until it starts to turn a golden brown Approximately 6-7 minutes.(SEE PHOTOS).
Lift pan directly above the heat and swirl the pan around until the sugar turns a dark brown Approximately 1-2 ...
In a sauce pan combine milk, soup and the cubed cheese.
Stir until cheese is melted and thickens a bit.
Then fold in the vegetables and the ham.
Stir a minute or two for the veggies to soften up.
Then fold in the cooked noodles.
Next transfer to a put into a 2 quart ovenproof dish.
Cover the mixture with stuffing mix to cover the whole dish.
Drizzle the melted butter over the stuffing.
Bake at 350\u00b0F for 20 to 30 minutes.
Mix soup, water or wine and diced chiles.
Place chicken in 13 x 9 baking dish.
Layer with cheese and soup mix.
Sprinkle top with dressing.
Drizzle melted butter over all.
Bake at 350 degrees for 50 minutes or until chicken is done.
Put broccoli in 11 x 7-inch baking dish.
Melt 1 stick of margarine in saucepan.
Add flour and milk.
Cook until thick.
Add bouillon cubes.
Stir until dissolved.
Pour over broccoli and work through with a fork.
Mix 6 tablespoons melted margarine, stuffing and water.
Spread over broccoli.
Bake at 350\u00b0 for 30 minutes.
Mix all ingredients together and refrigerate 2 hours.
Roll into small balls.
If too messy, add more stuffing (a little at a time).
Grease bottom of pan with oleo.
Bake in a 325\u00b0 oven for 30 minutes.
Turn over and bake another 15 minutes.
Sprinkle with more Parmesan cheese when taken from oven.
Melt butter and add bread crumbs.
Line a shallow dish (approximately 9 x 9-inch) with 2/3 of the bread crumb mixture. Saute onions and bell peppers in a little butter.
When onions are clear, add sour cream, soup and squash.
Season to taste with salt and pepper.
Spread in dish on top of bread crumb mixture. Sprinkle remaining bread crumbs on top of squash.
Bake for 25 to 30 minutes at 350\u00b0.
Combine first 3 ingredients and fill rolls with this mixture. Roll them in melted butter and dressing mix.
Bake at 375 degrees for 20 minutes or until golden.