Recipe: Chicken & Dressing Casserole with Cranberry/Orange Salad

C H I C K E N A N D D R E S S I N G

Makes 5 to 6 servings

8 chicken breast halves, cooked, deboned, skinned, cut in large pieces
1/2 cup (1 stick) margarine, melted
1 (8 ounce) package of cornbread stuffing mix
1 can cream of chicken soup
1 can cream of celery soup or cream of mushroom soup
2 cups water
2 teaspoons chicken bouillon granules

Preheat oven to 350 degrees.
Grease 9 x 12 x 2-inch casserole dish.

Put half of dry stuffing mix into
casserole. Place pieces of chicken on top.

In frying pan, melt margarine and toss
with remaining half of stuffing.

Place this mixture on top of chicken.

Heat soups, water and bouillon until well
blended. Pour soup mixture on top of stuffing.

Bake about 30 minutes or until hot and
stuffing is slightly browned on top.

Serve hot with green beans and Cranberry Orange Salad**

VARIATION: Use 16 ounces of stuffing - 8 ounces dry in casserole and 8 ounces mixed with the sauteed vegetables. Saute 1 cup diced celery and 1 cup chopped onion in margarine until tender. Mix with second half (8 ounces) of stuffing and continue with directions above.

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**C R A N B E R R Y O R A N G E S A L A D

Makes 8 servings

1 pound whole cranberries
2 (3 ounce each) packages of lemon gelatin
2 cups boiling water
2 cups sugar
2 oranges, peeled, sectioned and chopped
1 cup chopped nuts, pecans or walnuts

Chop cranberries in food processor or blender. Set aside. Pour gelatin and sugar into large bowl. Add boiling water and stir until both are dissolved. Add cranberries, oranges and pecans. Stir to blend well. Pour into mold and refrigerate several hours or overnight.

To serve, un-mold on serving plate. On a salad place, shred 1/4 cup lettuce for each plate. Place a wedge of molded salad, and top with 1 teaspoon mayonnaise. Place a maraschino cherry on top.