Chicken and Dumpling Casserole

Chicken and Dumpling Casserole
Ingredients:

2 chicken breasts, cooked and shredded ( you can use a store bought rotisserie chicken)
2 cups chicken broth
1/2 stick of butter
2 cups Bisquick
2 cups whole milk
1 can cream of chicken soup (the herbed cream of chicken soup if you can find it)
3 teaspoons of chicken granules (Bullion)
1/2 teaspoon dried sage
1 teaspoon black pepper
1/2 teaspoon of salt or more to taste

Directions:
Preheat your oven to 350 degrees.

Layer 1 - Melt 1/2 stick of butter in 9 x 13 casserole dish. Spread the shredded chicken over butter. Sprinkle black pepper and dried sage over this layer. Again do not stir.

Layer 2 - In a small bowl, mix the milk and Bisquick. Slowly pour evenly all over chicken. Again do not stir.

Layer 3 - In medium bowl, whisk together 2 cups of chicken broth, the chicken granules and the chicken soup. Once all mixed, slowly pour over the Bisquick layer. Again do not Stir.

Bake the casserole for 30-40 minutes, or until the top is golden brown

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Mini Pineapple Upside Down Cakes Recipe

Cake Ingredients:
2 eggs
2/3 C white sugar
4 Tbsp pineapple juice
2/3 C all purpose flour
1 tsp baking powder
1/4 tsp salt

Topping:
1/4 cup butter (1/2 stick or 4 Tbsp)
2/3 C brown sugar
1-can pineapple rings
6-maraschino cherries

Preheat oven to 350 degrees. Spray your muffin tins with non-stick cooking spray.
BAKE TIME 10-15 min
In a mixing bowl, add eggs, white sugar, and pineapple juice. Beat for 2 minutes. In a separate bowl, sift together the flour, baking powder, and salt. Add to the wet ingredients and turn mixer back on for 2 minutes.

In a small sauce pan, melt the butter and add the brown sugar. Stir on low heat for one minute.

Spoon a layer of the warm brown sugar mixture into the bottom of each muffin tin, then place a pineapple ring on top. Add a cherry in the middle of each pineapple. Pour cake mixture over to fill muffin tin 3/4 of the way full. If you are using regular muffin tins, you will need to cut down the rings to fit or just use pineapple tidbits

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Squash Croquettes Recipe

Nutrition Facts per Serving: Calories – 100, Total Fat – 5.5g, Sodium – 15mg, Total Carbohydrates – 11.1g, Protein – 2.7g

Looking for a simple side dish to use garden-fresh yellow squash? Try this straight forward version of fried squash.

Yield: 6 servings

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

       Ingredients

2 cups yellow squash, finely chopped

1 cup onion, finely chopped

1 egg, beaten

1 teaspoon salt

1 teaspoon pepper

½ cup plus 1 tablespoon all-purpose flour

vegetable oil

      Instructions

1. In a large bowl, combine squash, onion, egg, salt and pepper. Mix well. Stir in flour.

2. In a skillet, heat ½-inch oil over medium-high heat.

3. Drop batter by tablespoonfuls into oil.

4. Cook about 3 minutes per side or until golden brown, turning once.

5. Drain croquettes on paper towels.

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