Good-bye to boring suppers!
With 200 scrumptious and easy casseroles for the oven,stovetop and slow cooker, this collection of recipes will bring the family home for dinner! Here are comfort dishes for meat-and-potato lovers, finicky kids, and company―there’s something for everyone. For a delicious breakfast dish, a meal in the dorm, or a potato side dish to accompany meat, these recipes will let you prepare a variety of one-dish meals in a jiff.
Stephanie Ashcraft, author of the original 101 Things To Do With A Cake Mix, has taught cooking classes based on the tips and meals in her cookbooks for almost twenty years. She lives in Tucson, Arizona.
Janet Eyring's interest in learning how to cook healthy, inexpensive meals without living in the kitchen inspired her to write a cookbook that relied on the ease of the slow cooker. She also teaches cooking classes at Macey's Little Cooking Theatre. She lives in Highland, UT
Excerpt. © Reprinted by permission. All rights reserved.
Cornbread Chicken Casserole
Makes 6-8 servings.
1 (2.25-pound) lemon pepper rotisserie cooked whole chicken
1 (16-ounce) bag frozen mixed vegetables, thawed and drained
1 (10.5-ounce) can cream of chicken soup, condensed
1 (10.75-ounce) can cream of onion soup, condensed
1/2 teaspoon black pepper
1 (8.5-ounce) box corn muffin mix
Ingredients listed on corn muffin mix
Preheat oven to 350 degrees. Shred cooked chicken meat.
In a bowl, combine, chicken, vegetables, soups, and pepper. Spread chicken mixture into a greased 9 x 13-inch pan prepared with nonstick cooking spray. Prepare muffin mix batter according to package directions. Pour batter evenly over chicken layer. Bake 30-35 minutes, or until golden brown and bubbly.
