hosted by Laverne Diede & Rhonda Fitterer
Chicken Zucchini Casserole
1 6 oz. package Stove Top Stuffing Mix1/2 cup butter, melted
4 cups diced zucchini
3 boneless chicken breasts, cubed and cooked
1 can cream of chicken soup
1/2 onion, diced
1/2 cup sour cream
Preheat oven to 350 degrees. In a large bowl, combine the stuffing mix and melted butter, (set aside 1cup of mixture of topping). In another bowl, combine zucchini, chicken, soup, onion and sour cream; mix together and add to the stuffing. Place zucchini mixture into a greased 9×13-inch baking dish. Sprinkle with reserved stuffing mix. Bake uncovered for 40-50 minutes or until golden brown.
Watermelon Salad
Balsamic Glaze1/2 cup balsamic vinegar
1 tsp. honey
Salad
6 cups watermelon, seeded and cut into 1/2 inch bites
1 medium cucumber, sliced into rounds
1/2 cup crumbled feta cheese
1/4 red onion, sliced into half circles
1 Tbsp. lime juice
2 Tbsps. chopped fresh mint, optional
1/2 tsp. kosher salt
In a small saucepan over medium-high heat, add the balsamic vinegar. Bring to a boil and then reduce heat to medium-low, stirring occasionally until the liquid is reduce by half. Add in the honey and stir to combine. Remove from heat, set aside. In a large bowl, add watermelon, cucumber, feta cheese, red onion, mint, and lime juice. Toss to combine. Top with salt and the balsamic glaze.
