Chicken & Stuffing Bake

4-5 cups cooked, diced chicken
1 can cream of chicken soup
1 cup sour cream
2 boxes Stove Top stuffing mix (or other, similar mix)

Make stuffing according to package directions.
Spread 1/2 of stuffing in a 9x13 pan.
Stir soup, sour cream and chicken together, spread over stuffing.
Cover with remaining 1/2 of stuffing.
Cover with foil and bake at 350 for 30 minutes

Cheesy Garlic Chicken

4 boneless, skinless chicken breasts
1 medium tomato, coarsely chopped
1 envelope herb garlic soup mix
1/3 C water
1 T olive oil
1 C shredded mozzarella cheese (about 4 oz)
1 T grated parmesan cheese

1. Preheat oven to 400*
2. In 13x9-inch baking dish, arrange chicken, top with tomato.
3. Combine soup mix, water and oil and pour over chicken.
4. Bake uncovered 20 minutes.
5. Top with cheeses and bake 5 minutes longer (or until cheese is melty)

Homemade Chicken Stock

3 Pounds Chicken - wings, backs, necks and giblets
2 onions, peeled and quartered
2 carrots, peeled and chopped
2 bay leaves
10 parsley stems
1/2 t black peppercorns
1/2 t dried thyme
16 C water (gallon)

1. Put all ingredients EXCEPT THYME into a large stockpot.
2. Bring to boil and skim the foam that collects on top.
3. Stir in thyme.
4. Reduce heat to low.
5. Cover and let simmer, skimming occasionally, for 2-3 hours.
6. Strain stock into large container, discarding solids.

If stock is not going to be used immediately, cool to lukewarm before refrigerating. Remove to refrigerator. Once cold, remove fat from the surface. Stock can now be frozen up to 2 months.

Tony Roma's Baked Potato Soup

2 Medium potatoes (about 2 C chopped)
3 T butter
1 C diced white onion
2 T flour
4 C chicken stock
2 C water
1/4 C cornstarch
1-1/2 C instant mashed potatoes
s&p to taste
1/2 t basil
1/8 t thyme
1 C half and half (get the fat free ultra-pasteurized)

1. Bake potatoes in oven or microwave. Let cool.
2. As potatoes cool, melt butter and saute onion until light brown. Add flour and stir to make a roux.
3. Add stock, water, cornstarch, mashed potatoes and spices to the pot and bring to a boil. Reduce heat and simmer for 5 minutes.
4. Cut potatoes in half lengthwise and scoop out contents with large spoon. Discard skin (or you can cut some of it up and put it in the soup - it's up to you). Chop baked potato into 1/2" bits and add to soup.
5. Add half and half and bring soup back to a boil. Reduce heat and simmer for 15 minutes until thick.

This soup is DELICIOUS and really simple.

Instant Oatmeal Mix

I make this instant oatmeal mix all the time - saves a lot of money and it's a great way to use food storage milk and oats. :)

6 C quick oats
1 1/2 C powdered milk
1/2 t salt

Blend 3 C oats until powder in food processor or other grinder (such as a wheat or coffee grinder). Add remaining ingredients and pulse until the consistency you want (some people like bigger oats left in and others prefer it all pretty blended).

Put into large container. To make oatmeal, put 1/3-1/2 C of the mixture into a bowl and add 1/2-3/4 C boiling water. Mix and let sit. Add whatever toppings you desire.