Menu Plan Monday for July 28

This week I've included some pictures of the poulet I made last week, and I've added the recipe here again, just in case anyone missed it last week. The recipe turned out very well. My husband was a little unsure when he first heard what I was making, but when he saw it on his plate and had a taste, he was more than pleased. And for future reference, I found that this recipe was enough to feed us for at least two days. (possibly more, depending on how hungry my husband is)

And between that and the large pot of alfredo pasta that I made last week, we had so much leftovers that I never even got around to fixing some of the other items on last week's menu, so I decided to just move them up to this week (making for an easy menu planning session, which is good because I've had a headache all day!). Happy Monday!

Monday - Chicken Cordon Blue

Tuesday - Tuna Noodle Casserole

Wednesday - leftovers

Thursday - spaghetti w/ garlic bread & salad

Friday - Red Beans & Rice, corn, rolls

Saturday - eat out

Sunday - breakfast stuff

Pictures of Poulet from Last Week:

Recipe for Poulet:
Stuffing Mixture:
1 pkg. stuffing mix
1 stick melted butter
1 c. water or chicken broth

Combine all ingredients in large mixing bowl.

Chicken Mixture:
2 1/2 c. cooked chicken, chopped
1/2 cup mayonnaise
1/2 cup chopped onion
1/2 tsp. salt

Other ingredients:
2 eggs
1 1/2 cups milk
1 cup cream of mushroom soup
2 cups shredded cheddar cheese (optional)

Butter casserole dish. Layer stuffing, chicken mix and then stuffing mix again. Beat eggs and add milk. Pour over casserole (do not pack or smooth down, leave loose). Let chill in refrigerator for 2 hours or overnight. Before baking, pour cream of mushroom soup over top and bake at 350 for 40-45 minutes. Take out and sprinkle cheese over top of casserole. Bake an additional 5 minutes or until cheese is melted.

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