Hi Everyone!!

Gosh it's great to be back home...missed posting and hanging out at TKL!!

Tonight for supper it will be my trustworthy casserole. It's easy, delicious and old-fashioned! I will also be making a Chocolate Mocha Cake Roll with it to enjoy later with a cuppa!!

Enjoy!!

Chicken Casserole Supreme

4 skinless, boneless chick breasts
1 can cr. of mushroom soup
3 T. olive oil
3 garlic cloves, pressed
salt and pepper to taste
16 oz. sour cream
1 c. chicken broth (Superior Touch)**
1 c. sliced fresh mushrooms
1/2 large onion, chopped
8 oz. herb-seasoned stuffing mix
1/4 c. melted butter
10 oz. frozen broccoli spears, thawed and drained

**A little different this time: I added 1/2 c. golden raisins and 1 chopped apple to the broth and let it all simmer for about 8 min. before adding to the stuffing mix. Yum!!!

Season chicken with salt and pepper. In a skillet, saute the chicken in the oil with the onions and mushrooms til browned. Add garlic and saute for 1 more min. Cube meat and add to a bowl with all the skillet contents, sour cream and soup. Blend well. Pour mixture into a 2-qt. casserole dish. Mix together stuffing mix, butter and broth. Set aside. Lay broccoli on top of chicken in casserole, place stuffing evenly over and bake for 45 min. at 350. Serve with cranberry sauce and a salad and add a veggie to supper.

Chocolate Mocha Cake Roll
serves 10

For the cake:
1/3 c. cake flour
1/3 c. unsweetened cocoa powder
2 T. cornstarch
1/2 t. baking soda
1/2 t. baking powder
1/3 t. salt
4 large eggs, separated
1 c. sugar, divded
confectioner's sugar

For the Filling:
1 container 8 oz. frozen whipped topping, thawed
8 oz. cooled melted chocolate (I use the Baker's Semi-Sweet Squares, each are 4 oz.)
1 T. coffee granules

In a bowl, mix the thawed whipped topping, cooled melted chocolate and 1 T. of coffee granules til nicely blended. Cover bowl with plastic wrap and refrigerate til ready to use.

Preheat oven to 350. Line a 15x10-inch jelly roll pan with wxed paper. Grease and flour lined pan. Tap out excess.

In a med. bowl, combine flour, cocoa powder, cornstarch, baking soda, baking powder and salt. Mix well. In a separate bowl, use an electric mixer set on med. speed, beat egg yolks and 1/4 c. sugar til fluffy.

In a small bowl, use clean beaters, beat egg whites on high til foamy. Gradually add 1/2 c. sugar beating til stiff but not dry, peaks form.

Fold 1/3 c. beaten egg whites into egg yolk mixture. Alternately fold in reamining whites and flour mixture. Pour batter into pan, smooth top. Bake til a toothpick inserted in center comes out lean, about 15 min.

Dust a clean cloth with remaining sugar. Turn the cake out onto the prepared cloth. Remove the wax paper and trim the edges.

Starting with the long side, tightly roll up cake with the cloth. Transfer cake seamside down to a wire rack to cool. Unroll cake, remove cloth and spread whipped topping over cake to within 1/2 inch of edges. Re-roll cake, place seam side down on a plate. Dust with confectioner's sugar before serving.

* For easier slicing, place cake in freezer for 20 min before you are ready to serve. Use a serrated knife.