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Chicken, Celery and Stuffing Casserole
 Last night was "one of those nights." I didn't get home until 5:30. Everyone was hungry and starting to have meltdowns. And I didn't have anything planned for supper. I quickly scanned the fridge and pantry, clicked my heels with glee, and came up with this hodge-podge recipe. It was great! I hope you can try it soon! P.S. And I'm cupping my hand to my ear, hoping to hear the accolades rising from the fact that I only used 7 ingredients! Limiting myself to a few ingredients is a real challenge, but I know not everyone likes to be a mad scientist in the kitchen like I do, adding a dash of this and a pinch of that. So this one's just for you, girls. You know who you are! Mmmmmm-wah! Chicken, Celery, and Stuffing Casserole Serves 4-5 2 tablespoons olive oil 3 celery stalks, chopped 1 cup chicken stock 3 cups Cubed "Herb Seasoned" Pepperidge Farm Stuffing (substitute any stuffing mix) 1 10.5-ounce can fat free cream of mushroom soup 2 cups shredded cooked chicken 1 cup shredded Monterey Jack cheese Preheat oven to 350 F. Grease an 8x8-inch baking dish. In a large skillet, heat the olive oil. Saute the chopped celery for 6-7 minutes (I wanted mine to retain some of its crunchiness. If you want it to be softer, saute it longer.) Add in the stock and bring to a simmer. Add the stuffing, stirring occasionally, until it begins to soften (5-6 minutes). Add in the soup and chicken. Stir well. Turn out into the prepared baking dish. Sprinkle top with cheese. Bake for 20 minutes, until hot and bubbly. Serving suggestion: steamed green beans, garlic bread, and a spinach salad. Enjoy!   related searches : Chicken
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