This recipe isn't mine at all - its MY variation of a classic from Kraft.  They use 3 cups of a vegetable mix, no cheese in the original.  I use cheese, steamed broccoli and at Thanksgiving - all bets are off as you can build a beautiful "Leftovers Casserole" using cranberry sauce, turkey and stuffing! Enjoy! Diane 

Diane’s Chicken & Stuffing Casserole
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Ingredients:
2-3 chicken breasts, sliced thin and cut into bite sized pieces.
2 cups shredded cheddar cheese
olive oil or cooking spray
1 package StoveTop Chicken Stuffing
1 10oz can 'cream of chicken' condensed soup
1/3 cup sour cream
1 12oz bag frozen broccoli florets,  *or 2 cups steamed fresh florets
Salt & Pepper

Directions:

• Preheat Oven to 400f.
• Prepared StoveTop Chicken Stuffing according to package (set aside)
• Prepare broccoli, I steam mine. (Set aside)
• Smear a 9x13 baking dish with olive oil or spray with cooking spray.
• Place cut raw chicken in bottom of baking dish, lightly salt & pepper.
• Place broccoli on top of chicken, lightly salt broccoli.
• Sprinkle 1/2 the cheese over broccoli.
• Place chicken soup, sour cream into baking dish, mix everything until blended.
• Finish by sprinkling remaining cheese over top of everything, along with a sprinkle of pepper.
• Carefully spread prepared stuffing all over top of casserole.
• Bake uncovered 30 mins or until chicken is cooked through and bubbly.

Variation for Thanksgiving Leftovers: Use leftover turkey, some leftover cranberry sauce, leftover turkey dressing/stuffing. Use any leftover vegetables you think would add to the casseroles flavor.  Omit cheese if preferred .


Recipe adapted from Kraft by: Diane Bake

    A new soup for the season!  Sharing my Tortellini Soup - very easy to make this and pressure can - pop open when needed and add in your tortellini upon heating to eat. You can make this soup with your already canned pantry items (broth, tomatoes, corn) It's also a great soup made fresh! The choice is up to you! Enjoy! Diane 

DOUBLE MY RECIPE BELOW IF CANNING: I usually get about 3 Quarts of the soup base when doubling and making to pressure can.

Ingredients:​
1 tablespoon olive oil
1 cup onion, chopped
1 cup celery, chopped
1 cup carrots, sliced
1 Tablespoon garlic, minced
1 Quart chicken (or vegetable) broth
1 (28 ounce) can diced tomatoes with juices
2 Tablespoons tomato concentrate 
1 pint corn, drained
2 Tablespoons Italian seasoning
Salt & Pepper, to taste

1 (21 ounce) package cheese tortellini *not added when canning, see note above. 


Instructions

• Clean and cut your onion, celery, and carrots.
• Add olive oil to a large pot, set on medium-high heat. Sauté the vegetables for 8-10 minutes, stirring occasionally.
• Stir in the garlic and cook for about 30 seconds, until fragrant.
• Add in the chicken broth, tomatoes, corn, and Italian seasoning.
• Increase heat to high and bring to a boil.
• Once boiling, reduce heat to medium-low and partially cover with lid.
• Simmer for 15 minutes.   (IF Pressure Canning: Stop Here!) 
• Increase heat to medium and add the tortellini to the soup. Cook for an additional 10 minutes.
• Season with salt & pepper as needed.
• Serve immediately.

Kitchen Note:
The pasta WILL soak up a lot of the liquid if you don't eat this soup right away, so keep that in mind if you need to reheat it (add more water or broth as needed).  I do add in green beans if I am going to can this soup - for added bulk. 

 IF Canning: OMIT adding in the tortellini - you will add that in when opening the soup to heat/eat/serve.  When soup is ready for jarring, fill with half solids and half broth to 1" headspace.  Can According to NCHFP "Soup" Guideline.    Quarts 75 minutes, Pints 60 minutes. 
​Soups - National Center for Home Food Preservation

Serves 4-6.

    Looking for what to do with Fall Apples - check out my complete recipe collection "The Apple Cart"  Enjoy! Diane 
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Click on each Recipe Title to go directly to that recipe:
​Spiced Apple Rings {cinnamon red hots & clove} 
​Apple turnovers in puff pastry 
Rustic Apple Galette 
Apple Cinnamon Cake Loaf 
Mini Spiced Apple Tarts 
Blush apple almond jelly 
Caramel Apple Jam 
Cherry & Granny Smith Apple Preserves 
Homemade Apple Pie Filling 
Caramelized Apple Sauce  
Fall is in the Air! Spiced Apple Butter
Applesauce with Strawberry *guest post 
Applesauce Honey Cake *guest post 
Applesauce BBQ Chicken {Slow-Cooker} 
Homemade 'Newtons' 
Fruit & Cheese Breakfast Braid ​

     It's always nice to have spiced pinto beans on the pantry shelf. Once opened you can heat and serve 'as is' or whip them up into fresh homemade refried beans.  The main kitchen tip I will share is that when canning beans, remember they WILL expand  during processing so fill your jars with beans first about 3/4 full and then top off with liquid. Some folks do 1/2 beans 1/2 liquid. The NCHFP says to add beans and liquid to 1" headspace but, they never explain expansion - which can also lead to siphoning.  Just something to keep in mind. All beans must be Pressure Canned. 
Enjoy! Diane

Spice Mix Per Pint Jar: 
1/2 tsp salt
1/2 tsp minced garlic
1/4 tsp cumin
1/2 tsp chili powder
1/2 tsp dried, minced onion

Per the NCHFP:
"Quantity: An average of 5 pounds is needed per canner load of 7 quarts; an average of 3 1/4 pounds is needed per canner load of 9 pints--an average of 3/4 pounds per quart.
Quality: Select mature, dry seeds. Sort out and discard discolored seeds."

My Procedure:

• Place dried beans in a large pot and cover with water.
• Soak 12 to 18 hours in a cool place. Drain water.  OR
• To quickly hydrate beans, you may cover sorted and washed beans with boiling water in a saucepan. Boil 2 minutes, remove from heat, soak 1 hour and drain.
• Cover beans soaked by either method with fresh water and boil 30 minutes.
• Add my spice mix above to each cleaned pint jar.
• Fill jars 3/4 full with beans and add cooking water to 1-inch headspace.
• Pressure Can Pints 75 Minutes / Quarts 90 Minutes.

I weigh out 2 pounds of pintos for a yield of 8 pints (a canner load) I also prefer the quick hydrate method.