Almost Thanksgiving Dinner

The weather lately is a bit reminiscent of autumn, don't ya think? (Except we have crunchy grass instead of crunchy leaves. We'll make do with what we have.) When you think of autumn with all of the loveliness that comes with it, do you think about Thanksgiving dinner and long for the flavors? Don't worry, we all do.

Well, have you considered creating those inviting flavors (and the warm, happy feelings) on a day other than Thanksgiving Day but without all of the time spent over a hot stove? Are you wondering how it could ever possibly be? If so, here is a recipe that may just quench your Thanksgiving thirst.
 

Here is what you need:

• 5 medium red potatoes
• 1 box flavored stuffing
• 1 lb shredded chicken (use precooked chicken that you cooked on your shopping day)
• 1 can condensed chicken soup
• 1/2 cup grated cheese
• 1/2 cup milk
• 2 tbs butter
• lemon pepper
• onion powder
• garlic powder
• garlic salt

Here is what you do:

1. Boil water for potatoes and for stuffing, in separate pots.
2. Cut potatoes into cubes, leaving skin on. (Leaving the skin on and cutting the potatoes into cubes saves loads of prep and cook time.) Add potatoes to one pot of boiling water.
3. Finish preparing stuffing according to box directions. Set aside, but keep in the pot.
4. Combine chicken, condensed chicken soup, and half of milk in bowl. Add some of the seasonings to taste. Set aside.
5. Mash potatoes with butter and the rest of the milk. Add seasonings to taste.
6. In a 9 x 13 cake pan, layer all the potatoes, all of the stuffing, all of the chicken mixture, and then sprinkle cheese on top.
7. Bake in a preheated 400 degree oven for 15 minutes. (This is just to marry the flavors, warm the chicken mixture, and melt the cheese.)
8. This makes about 6 large servings or 8 medium servings.

Cheers to recreating a warm, happy Thanksgiving meal in March!