Meal Stacking - Nov. 1, 2004



Grocery List


  • 3 eggs
  • Mayonnaise
  • Baking Powder
  • Dijon Mustard
  • Salt
  • Black Pepper
  • 3 sticks butter or margarine
  • All-purpose flour
  • White pepper

Grocery Store:

  • 4 oz. (2 cups) shredded Cheddar cheese
  • 1 bag (16 oz.) frozen cut broccoli
  • ½ cup fresh bread crumbs
  • 8 boneless/ skinless chicken breasts (2½ to 3#)
  • 1 Rotisserie chicken
  • 2 pkgs. (6 oz. each) Chicken Stuffing mix
  • 2 cans (10¾ oz. each) condensed Cream of Mushroom soup
  • 2/3 cup sour cream or milk
  • 1 bag mixed salad greens
  • 1 bottle of favorite salad dressing
  • 1 bag (16 oz.) frozen mixed vegetables
  • ¼ cup grated Parmesan cheese

To prepare for this Meal Stack: Purchase 1 Rotisserie chicken at store deli. Pick and shred meat from chicken. Measure 2½ cups and place in a qt-sized plastic Ziploc freezer bag. Seal and label the bag for the Chicken, Broccoli and Pasta Bake. Measure the remaining amount of shredded chicken and place in another qt-sized plastic freezer bag. Label the amount of chicken on the outside of the bag for future use.
Place both bags of meat in freezer until needed. Purchase 3 pounds boneless, skinless chicken breast. Prepare Skillet Chicken & Stuffing. Before serving, remove 2 chicken breasts. Cube these chicken breasts and let cool. Once cool enough to store, place cubed chicken into a qt-sized plastic Ziploc freezer bag and seal. Label this bag for Country Chicken Casserole, and place in freezer until ready to use.

Skillet Chicken & Stuffing

  • 2 pkg. (6oz.) Chicken Stuffing Mix
  • ½ c. butter/margarine, cut up
  • 8 (abt. 3 pounds) boneless, skinless chicken breasts
  • 2 can (10 ¾ oz.) condensed Cream of Mushroom Soup
  • 2/3 c. sour cream or milk

  1. Mix contents of vegetable & seasoning packet, stuffing crumbs, margarine, and 3 c. hot water; set aside.
  2. Spray non-stick skillet with non-stick cooking spray. Add chicken; cook over Medium heat for 5 minutes on each side.
  3. Mix soup and sour cream; pour over chicken. Top with stuffing. Reduce heat to Low; cover. Cook 15 to 20 minutes or until chicken is cooked through.

*Serve with tossed salad. Serves 4.

Chicken, Broccoli & Pasta Bake

  • 12oz. uncooked fusilli or rotini pasta
  • 1 can (18 oz.) condensed Cream of Mushroom soup
  • 2 large eggs
  • ¾ c. light mayonnaise
  • 1 T. Dijon mustard
  • 1-2/3 c. shredded Cheddar cheese
  • 1¼ pounds (or abt. 2½ c.) shredded or diced cooked chicken
  • ½ t. each salt and black pepper
  • 1 bag (16 oz.) frozen cut broccoli, thawed
  • ½ c. fresh bread crumbs

  1. Heat oven to 350°. Have ready a shallow 3-qt baking dish.
    Cook pasta in a large pot lightly salted boiling water until al dente. Drain and return to pot. Put soup, eggs, mayonnaise, mustard, and about ½ of the cheese into a bowl; stir until blended.
  2. Lightly coat non-stick skillet with non-stick cooking spray. Heat over Medium heat. Add chicken and stir 2 to 3 minutes or until cooked through. Season with salt and pepper; set aside to cool.
  3. Add chicken, broccoli and soup mixture to pasta; stirring gently to mix. Transfer to baking dish. Sprinkle with the breadcrumbs, mixed with the rest of the cheese.
  4. Bake 30 minutes or until bubbly and the top is golden brown.

Serves 6.

Country Chicken Casserole


  • ¼ c. butter/margarine
  • 1/3 c. flour
  • ½ t. salt
  • ¼ t. white pepper
  • 2 c. Half & Half
  • 2 c. (1pound) cubed, cooked chicken
  • 1 pkg. (16 oz.) frozen mixed vegetables

  • 1 c. all-purpose or unbleached flour
  • ¼ t. baking powder
  • 1/3 c. butter/margarine, softened
  • ¼ c. grated Parmesan cheese
  • 1 egg

  1. Heat oven to 400°. Melt ¼ c. butter/margarine in large saucepan over medium heat. Stir in 1/3 c. flour, salt and pepper until smooth. Stir in Half & Half. Cook until thickened and mixture comes to a boil, stirring constantly.
  2. Stir in chicken and vegetables; cook until thoroughly heated. Pour filling into ungreased 2qt casserole dish.
  3. Lightly spoon flour into measuring cup, level off. In small bowl, combine 1 c. flour, baking powder, 1/3 c. butter or margarine, cheese and egg; mix with fork or pastry blender until crumbly. Crumble topping over chicken mixture.
  4. Bake at 400° for 20 to 30 minutes or until topping is golden brown and filling bubbles around the edges.

Serves 6.


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