Happy St. Patrick’s Day!
A history of leftover meat & potato meal made into this savory dish. My former, very Irish Mother-in-law taught me her recipe when I was 22 years old. Since that was ‘way back’, I’ve tweaked; added my own seasoning and vegetables …including beer.
I zhuzh’ed it up for everything green day! Normally cooked in a plain casserole dish. My son, Tyler always gets a second serving …and enjoyed every bite of this meat and potato bowl.
#blas #slainte ☘️🍺
– 4 large russet potatoes
-6 tablespoons butter
– 1/2 lb chuck ground beef
– 1 tablespoon sauté onions
– 1 package McCormick’s brown gravy
-1 teaspoon Worcestershire sauce
– 1 cup cooked peas & chopped carrots (small frozen bag or canned vegetable of your liking)
– 1/2 cup milk
– 2 tablespoons sour cream
– 1/4 chopped chives
This chicken casserole is a recipe passed down by my Grandmom. Chicken Elegant — it’s not really an “elegant” dish however, it disappears quickly at gatherings and is still one of my son’s favorites.
It’s a simple casserole. I’ve made this several times over 20+ years including for work parties. One particular holiday party, Nurses and other colleagues were saying how delicious it is. A few colleagues skipped the dish thinking it was “just” stuffing…. Wrong! The few jumped up to try a spoonful however, the casserole was gone. Lol! I made it again the following week specifically for the few who missed out : )
Recipe below. Great for any season! #bonappetit
- 4 chicken breasts
- 1 box Stove Top Stuffing
- 1 stick of butter
- 8 oz. sour cream
- 1 can cream of chicken or mushroom soup
- Salt to taste
- 1 can chicken broth
Place chicken in crock pot or slow cooker; pour chicken broth over chicken and cook for 3-4 hours on low (chicken should fall apart when cooked thoroughly). Shred or chop chicken to your liking, place in 13×9 dish. Mix; stir cream of chicken soup and sour cream together in a bowl; combine with chicken in casserole dish; mix it all up. Pour uncooked stuffing into a separate bowl, melt 1/2 stick of butter in saucepan and pour butter over stuffing; mix together. Spoon stuffing evenly on top of chicken (as a crust). If stuffing appears dry, I melt a little more butter to pour over top. Bake 350 for 25-30 minutes. Note: Check stuffing crust top after 15-20 minutes; cover with foil if browning quickly & continue to bake. Allow to cool and serve with side of vegtables or salad. Enjoy!