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Chicken and Herb Casserole-Julie Ross

Ingredients:

  • 3 cups cooked chicken (rotisserie chicken works great!)
  • 1 cup melted butter
  • 4 cups Pepperidge Farm Herb Stuffing
  • 1 1/2 cup cooked frozen peas
  • 1 can cream of chicken soup
  • 1 can cream of celery soup
  • 1 cup milk
  • 1/2 cup diced celery
  • 2 teaspoon minced onion

Directions:

Mix stuffing and melted butter. Press 1/2 of mix on bottom of a 9X13 pan. Mix soups and milk, then add diced chicken, peas, celery, onions. Pour over stuffing. Top with the rest of the stuffing and bake at 375 for 30 minutes.

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7 Layer Salad

1 head lettuce

1 cup chopped celery

2 bunches green onions

4 cups baby or petite peas (frozen)

2 cups mayo

2 TBS sugar

cheese

1 lb bacon

 

Mix Mayo and sugar in a  bowl and set aside.  Chop lettuce and put in a 9X13 pan.

Sprinkle on celery, then onions, and the frozen peas.  Spread the mayo mixture over the top.

Sprinkle with as much cheese as you like.   Then sprinkle on bacon and salt and pepper.  Cover and place in fridge.

Make at least 6-8 hours before you plan on serving.