Chicken Zucchini Casserole

This is from Quick Cooking.

1 package (6 oz.) stuffing mix
3/4 cup butter melted
3 cups diced zucchini
2 cups cubed chicken
1 can condensed cream of chicken soup
1 medium carrot, shredded
1/2 cup chopped onion
1/2 cup sour cream

In large bowl, combine stuffing mix and butter. Set aside 1/2 cup for topping. Add the zucchini, chicken, soup, carrot, onion, and sour cream to the remaining stuffing mixture. Transfer to greased 2-qt. baking dish. Sprinkle with reserved stuffing mixture. Bake, uncovered at 350 for 40-45 min. or until golden brown and bubbly.

I thought this was delicious! Ariana did not like the zucchini but as long as she took the zucchini out she loved it.

Honey Glazed Chicken Thighs

Please do not judge this recipe by the ingredients......I hate mustard and I love this.

This recipe came from Fix Freeze Feast:
Makes 3 entrees, 4 servings each - depending on who you are feeding

18 - skinless chicken thighs
1 1/2 cups honey
3/4 cup butter
1/2 cup mustard
1 tbsp curry powder
2 tsp salt

1: Combine honey, butter, mustard, curry powder, and salt in medium saucepan. Stir over medium heat until you have a smooth sauce, cool. (Please do not pay attention to the way it smells, my first time I was like no way this stinks it will be gross.........I was so wrong).

2: While sauce is cooling, rinse and divide chicken into freezer bags. Divide cooled sauce between bags.

3: Seal and freeze.


To cook:

1: Thaw just long enough to remove from bag. (leave mostly frozen).

2: Preheat oven to 350.

3: Place frozen chicken in ungreased dish. Bake for 45 minutes. Separate chicken pieces into a single layer, meaty side down. Bake for 1 1/2 hours longer or until sauce has browned and is thick and sticky.

Please Please Please try this, it is so worth it!!!!