Sunday, September 16, 2012

Chicken Dinner Layered Casserole

 4 layers of comfort-First, buttery mashed potatoes followed by bread stuffing then on top of that, tender pieces of cooked chicken followed by a drizzle of savory chicken gravy. Great meal to take over to a sick friend or a new Mother. I like to save time by buying a roasted chicken, quick-cooking stuffing and jar gravy.  I do make my own mashed potatoes but in a pinch you can buy ready-made potato mash at your local deli or buy the instant-(I don't care for the taste of the instant-your call). Serve with a vegetable side and dinner rolls. Serves 6-8

5 large baking potatoes (I like to use these because the larger size is easier to peel and you don't have to peel as many!)
1 stick of butter, cut into slices
heavy cream 
chicken stock
kosher salt & freshly cracked black pepper
1 large canister of 'Stove Top Stuffing'-chicken flavor, entire box makes 8 servings.
Roasted chicken, meat removed and tear into medium pieces; also reserve any juices that remain in the bag or carton,-it's liquid gold!
2-3 jars of chicken gravy-use one can to bake and 1-2 extra to serve with. (I prefer the glass jar gravy, I think it tastes better then the canned).
  • Pre-heat oven to 350 degrees.
  • Peel and cut potatoes into about 1 1/2 inch cubes, place in a large pot and fill with enough water to cover about 3 inches over potatoes. Add a little salt and boil til potatoes are tender, drain potatoes and place back in pot, off of heat. 
  • Mash the potatoes with the butter. Add a little at a time, the heavy cream and chicken stock until you have reached your desired creaminess. Season to taste with the salt and pepper.
  • In a medium pot, cook the entire box of 'Stove Top Stuffing' following the directions for 8 servings.
  • Non-stick spray or butter a 9x13 baking dish.
  • Layer the dish with the mashed potaoes, smooth evenly. Next with a fork fluff the stuffing and then spread out on top of the potatoes. 
  • Place chicken pieces on top of stuffing and then pour any remaining juices that came with the roast chicken over the top of the chicken pieces and then add 1 jar of gravy evenly over the top.
  • Tent the top with foil, so it doesn't stick to the top. Bake in oven for 30-40 minutes or until heated through, then remove foil and cook for 10 more minutes. Serve with warmed extra gravy.  

Buffalo Chicken Dip

                                                         Buffalo Chicken Dip
All the flavor of Spicy buffalo wings packed into this hot cheesy dip.  Serve with Tortilla Chips/Crackers and Celery Sticks.  Great for Football Game Night. 

2-8oz. packages of cream cheese, softened.
1-small rotisserie  cooked chicken; meat removed and shredded 
1/2 cup of ranch dressing
1/2 cup of blue cheese crumbles
1 cup of Frank's Hot Sauce (wing sauce)
2 cups shredded Colby Jack cheese (Cheddar and Monterey Jack)

  • In a large bowl, cream together by hand or electric mixer, cream cheese and chicken.
  • To the cream cheese and chicken add the ranch, blue cheese and hot sauce, mix well.
  • Stir in cheese then place mixture in a 9x13 baking dish.
  • Bake in oven at 350 degrees for about 25-30 minutes or until bubbly. Turn oven to broil and cook until the top is browned slightly.

Cottage Ranch Dip

                                                             Cottage Ranch Dip


       Serve this dip with ridged potato chips or veggies, it's also great on baked potatoes.

     The first time I had this cool and creamy dip was over 20 years ago, made by my friend's Mom.  Recently I got a craving for it and called my friend Janette to see if she had her Mom's recipe.  Yes, she did!  So thank you Janette and Mama Naty for this awesome dip!


1-8oz. package of cream cheese, softened.
1-16oz. cottage cheese, small curd.
1-16oz. sour cream
1 packet of 'Hidden Valley Buttermilk Ranch Dressing'
3 green onions, whites and greens diced, (save a few sliced green tops for garnish).

  1. In a large bowl, whisk softened cream cheese until smooth. (If your cream cheese is cold, place it in the microwave and heat until soft).
  2. To the bowl of cream cheese add the cottage cheese, sour cream and contents of the Ranch Dressing packet and whisk until blended.
  3. Stir in the diced green onions, and garnish the top with a few reserved green diced tops, cover with plastic and chill before serving.  For best results make the day ahead and chill over-night.