afpd2 ward cookbook

Janelle says, "This dish was made for us by Marilyn Earl, and we liked it so much she shared the recipe with us!  Enjoy!" Turkey Stuffing Casserole from Janelle Miller Makes a 9x13 casserole, and feeds 4-5 adults. Easy to make double for a great freezer meal! 1 can cream of chicken soup 1 can cream of celery soup 1/2 soup can water 2 c. chopped turkey or chicken 1 pkg stuffing, cooked (or 2 1/2 cups) 1 c. cooked rice (I use instant) Cook rice, stuffing mix, and turkey separately, or use leftovers.  The week after Thanksgiving is the perfect time to make this! Put both soups and water into casserole dish and mix. Add turkey, stuffing, and rice to dish and mix together. Season with salt, pepper, and onion powder. Top with bread crumbs, cheese, or your favorite topping. Bake for 30-45 minutes until hot and bubbly.

When I asked Alicia what she had brought, she said "White Chicken Chili."  I said I already had a recipe, and she asked, "But does it have only 5 ingredients?" Nope.  Winner. 5 Ingredient White Chicken Chili from Alicia Pollard 6 c. chicken broth* 1 lg. can chicken (Costco size) 2 15-oz cans great northern beans 2 cups salsa verde (or one 16-oz jar) 2 t. ground cumin Combine ingredients in saucepan, heat over medium high heat until boiling and then simmer for at least 5 minutes. Additional toppings: diced avocado, chopped fresh cilantro, shredded cheese, chopped green onions, sour cream, crumbled tortilla chips *note from Sharolyn:  Maybe this would technically make this 6-ingredient chili, but another option is to use Better Than Bouillon chicken stock base mixed with water in place of canned or boxed chicken stock.

Believe it or not, two sisters brought the exact same recipe to our swap!  Last night I made this recipe for the second time, and Dave said, "You could make this again tomorrow and I wouldn't mind." Which was great, because after a busy day today, he got leftovers tonight! Creamy Tuscan Garlic Chicken from Cassidi Mecham and Kim Swallow 1 1/2 lb. boneless skinless chicken breasts, sliced thinly 2 T. olive oil 1 c. heavy cream 1/2 c. chicken broth 1 t. garlic powder 1 t. Italian seasoning 1/2 c. parmesan cheese 1 c. spinach, chopped 1/2 c. sun-dried tomatoes In a large skillet, add olive oil and cook the chicken on medium-high heat for 3-5 minutes on each side or until browned and no longer pink in the center.  Remove chicken and set aside on a plate. Add the cream, broth, garlic powder, Italian seasoning, and cheese to the pan.  Whisk over medium-high heat until it starts to thicken.  Add the spinach and tomatoes and let it simmer until the spinach...

When I texted Natalie to ask her for a photo of her recipe, she replied within moments.  I was surprised she was so quick, but she said, "I just made them tonight so I had it out!"  I'm excited to make this Hoke family favorite! Korean-Inspired Chicken Lettuce Wraps from Natalie Hoke gluten free, dairy free Serves 4 Ingredients 1/4 c. reduced-sodium soy sauce (check label for gluten-free) 1 t. toasted sesame oil 2 t. light brown sugar 1/2 t. crushed red pepper flakes cooking spray or oil mister 1 lb. ground chicken 1/4 c. chopped yellow onion 2 garlic cloves, crushed 1 t. grated fresh ginger 12 large lettuce leaves, such as green leaf or Bibb 2 1/2 c. cooked brown rice 2 T. gochujang (Natalie suggests substituting bottled Asian chili-garlic sauce) 1/2 T. sesame seeds 2 scallions, sliced Directions In a small bowl, combine the soy sauce, sesame oil, brown sugar, and pepper flakes. Heat a large, deep nonstick skillet over high heat and coat with co...

This versatile recipe can be cooked in an instant pot if you want to eat right away, or in a crock pot if you want to prepare it ahead of time. Chicken Burrito Filling from Melissa Jensen Ingredients 2-4 chicken breasts 1 c. chicken broth 2 T or 1 packet taco seasoning 1 can black or pinto beans 1 can corn 1 c. salsa Instant Pot Directions Pour chicken broth into instant pot.  Place chicken on top of trivet.  Add taco seasoning and remaining ingredients.  Manual Pressure Cook setting for 8 minutes.  Natural release for 12 minutes, then quick release for remaining pressure. Crock Pot Directions Add all ingredients to crock pot.  Cook on low 4 hours. When cooked, shred chicken.  Serve with chips or in tortillas with cheese, sour cream, guacamole, etc.

You'd never know the glaze on these yummy meatballs was so simple to throw together!  I think Kathy served them with rice. Jailhouse Meatballs from Kathy Cordner 1 jar grape jelly 1 jar chili sauce 1/4 c. brown sugar frozen meatballs Combine in crock pot and cook until done.