Menu Plan Monday for April 7
Monday - Hot dogs, chips, potato salad
Tuesday - Chicken & Stuffing Skillet (recipe below)
Wednesday - Meat loaf w/ mashed potatoes & peas
Thursday - Tator Tot Casserole (& any leftovers from TW)
Friday - Going out for hubby's birthday
Saturday - Grilled Chicken stuffed potatoes
Sunday - Pizza
Recipe for Chicken & Stuffing Skillet
from Campbell's Kitchen
1 tbsp. butter OR margarine
4 skinless, boneless chicken breasts
1 box (6 oz.) Pepperidge Farm® One Step Stuffing Chicken Mix
1 can (10 3/4 oz.) Campbell's® Condensed Cream of Mushroom Soup OR Campbell's® Condensed 98% Fat Free Cream of Mushroom Soup
1/2 cup milk
1/2 cup shredded Cheddar cheese
HEAT butter in medium skillet over medium-high heat. Add chicken and cook 12 to 15 min. or until no longer pink. Remove chicken.
PREPARE stuffing in skillet according to package directions except let stand 2 min.
RETURN chicken to skillet. Mix soup and milk. Pour over chicken. Sprinkle with cheese. Cover and heat through.
TIP: Serve with steamed broccoli and sliced tomatoes in vinaigrette. Celebrate the holiday season with an extra-special dessert of a fresh fruit salad--cubed red apples, pineapple chunks and green grapes-and a Pepperidge Farm® Distinctive Cookie Collection.