Crowd-Pleasing Casseroles

Simple shortcuts add up to big flavor.

Convenience is the key to these dishes, which are ready for the oven in 30 minutes or less. Frozen veggies team up with pantry items to deliver down-home comfort.

They're also perfect for a potluck. To keep dishes hot when traveling short distances, wrap in heavy-duty aluminum foil; then in several layers of newspaper. Place in a cardboard box, and cover with a thick towel. -MARY ALLEN PERRY

Southern-Stuffed Rosemary Chicken

MAKES 8 SERVINGS

PREP: 25 MIN., BAKE: 20 MIN., COOK: 10 MIN.

2 (6-oz.) packages cornbread stuffing mix

1 large egg, lightly beaten

½ cup finely chopped pecans, toasted

8 skinned and boned chicken breasts

¼ cup olive oil, divided

1 Tbsp. chopped fresh rosemary

1 tsp. salt

½ tsp. pepper

¼ cup grated Parmesan cheese

1 (8-oz.) package sliced fresh mushrooms

4 green onions, sliced

1 (10 ¾-oz.) can reduced-fat cream of chicken soup

1 cup chicken broth

Garnish: fresh rosemary sprigs

1. Prepare stuffing mix according to package directions, and let cool. Stir in egg and pecans.

2. Butterfly chicken breasts by making a lengthwise cut in 1 side, cutting to but not through the opposite side; unfold. Spoon stuffing mixture evenly down center of one side of each butterflied chicken breast; fold opposite side over stuffing, and place in a lightly greased baking dish. Stir together 3 Tbsp. olive oil and chopped rosemary; brush evenly over chicken. Sprinkle chicken evenly with salt, pepper, and Parmesan cheese.

3. Bake chicken, uncovered, at 400° for 20 minutes or until done.

4. Sauté mushrooms and onions in remaining 1 Tbsp. oil in a large skillet over medium-high heat 5 minutes or until tender; stir in soup and chicken broth. Reduce heat, and simmer, stirring often, 5 minutes or until thoroughly heated. Spoon mushroom mixture evenly over chicken; garnish, if desired. MARY LOU COOK

WELCHES, OREGON

Note: For testing purposes only, we used Stove Top Cornbread Stuffing Mix.

Broccoli-Spinach Casserole

MAKES 12 TO 16 SERVINGS

PREP: 15 MIN., BAKE: 45 MIN.

2 (10-oz.) packages frozen chopped broccoli, thawed

2 (10-oz.) packages frozen chopped spinach, thawed and drained

2 (10 ¾-oz.) cans cream of mushroom soup

4 large eggs, lightly beaten

1 large sweet onion, diced

2 cups (8 oz.) shredded sharp Cheddar cheese

1 cup mayonnaise

1 tsp. salt

½ tsp. pepper

½ tsp. garlic powder

36 round buttery crackers, crushed

1. Stir together first 10 ingredients in a large bowl until combined. Spoon mixture into a lightly greased 13- x9inch baking dish. Sprinkle evenly with crushed crackers.

2. Bake at 350° for 40 to 45 minutes or until set. NORINNE WILSON

WINTER SPRINGS, FLORIDA

Note: For testing purposes only, we used Ritz crackers.

Speckled Butter Beans With Cornbread Crust

MAKES 6 TO 8 SERVINGS

PREP: 20 MIN., COOK: 30 MIN., BAKE: 20 MIN.

4 cups chicken broth

2 (16-oz.) bags frozen butter beans

½ tsp. salt

½ tsp. pepper

1 large sweet onion, diced

1 poblano chile, diced

1 Tbsp. olive oil

Cornbread Crust Batter

1. Bring first 4 ingredients to a boil in a large saucepan over medium-high heat. Reduce heat to low; cover and simmer 25 minutes or until beans are tender. Remove from heat.

2. Sauté onion and chile in hot oil in a large skillet over medium-high heat 2 minutes; remove from heat, and stir into beans. Spoon bean mixture into a lightly greased 13- x9-inch baking dish.

3. Spoon Cornbread Crust Batter over mixture, spreading to edges of dish.

4. Bake at 425° for 20 minutes or until crust is golden brown. RHONDA JONES

CALHOUN, GEORGIA

Cornbread Crust Batter:

MAKES 3 CUPS

PREP: 5 MIN.

2 cups cornmeal mix

½ cup buttermilk

½ cup sour cream

2 large eggs, lightly beaten

1. Stir together all ingredients.

Copyright Southern Progress Corporation Oct 2006
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