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[nverland]

Super Easy Chicken Casserole

1 box stuffing mix, such as Stove Top
2 cups cooked chicken, cut into small pieces
1 can cream of mushroom soup
1 can cream of chicken soup
1 can milk
1 teaspoon poultry seasoning
Salt and pepper to taste

Heat oven to 325º. Prepare stuffing according to package directions, set aside. Spread chicken pieces in a 9x13" baking pan. Mix the 2 soups with the milk; pouring over chicken, sprinkle with seasoning. Spread stuffing over the top of of all whole casserole. Bake in the oven for 30 minutes. You need to let this sit for 10 minutes before cutting. This serves 6.





FROSTED NUTMEG LOG

INGREDIENTS
1 cup butter, softened
3/4 cup sugar
1 1/4 teaspoons nutmeg
1 egg
4 teaspoons rum extract
2 1/2 to 3 cups of flour
Pinch of salt

DIRECTIONS

Cream butter and sugar. Add nutmeg, egg and rum extract; mix thoroughly. Measure flour; sift and stir into creamed mixture with a rubber spatula (dough may be too stiff for a hand mixer).

Preheat oven to 350 degrees.

Shape dough in logs 3/4 inch in diameter and 3 inches long; flatten slightly with fingers. Place logs 2 inches apart on an ungreased cookie sheet.

Bake for 12-15 minutes or until lightly browned.

Cool. Frost with Rum Frosting.

Makes two dozen.

Rum Frosting

1/4 cup softened butter
3 cups powdered sugar
2 teaspoons rum extract
2 tablespoons milk or cream
Nutmeg for garnish

Spread (or pipe with a pastry bag) frosting onto cooled logs. Sprinkle with ground nutmeg.