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Cooking with 'Friends': Lauren Green's Chicken Club Casserole


14 oz. pkg Pepperidge Farm Herb Seasoned cubed stuffing mix*
1¼ c. butter
2 c. hot water
½ c. onion, chopped
1 c. celery, diced
4-5 c. cooked chicken, cubed
1 c. mayonnaise (or more)
1 small can drained sliced water chestnut
1 small can sliced mushrooms
2 eggs
2 c. milk
1 can cream of mushroom soup (Campbell's recommended)
8 oz. shredded cheddar cheese

Combine stuffing mix, butter and hot water. Mix together and put half in a 9x13” baking pan or casserole dish.
Sautee onion, celery, and butter in a medium pan.
In a bowl, mix together the cooked chicken, mayonnaise, water chestnuts, and mushrooms. Add to other half of crouton mixture and put in the casserole dish on top of croutons.
Beat together the eggs and milk. Pour over top of the mixture in the pan. Cover with foil and refrigerate overnight.
Remove from refrigerator 1 hour before baking and preheat oven to 325°F.
Mix together cream of mushroom soup and ½ cup of milk. Pour over top of casserole.
Bake uncovered for 45-50 minutes. Then sprinkle with shredded cheddar cheese and continue to back until the cheese is melted.
*You can use other herb seasoned cubed stuffing mix, but the cubes may not be as dense so use much less water.

NOTE: This recipe was created years ago when Pepperidge Farm's Herbed Seasoned cubed stuffing came in 14 oz. packages. It's now in 12 oz. packages, so I usually get two packages and freeze the remaining mix for future casseroles.

Cooking with 'Friends': Bobby Flay's Lipton Iced Tea Grilled Chicken

Serves 4
2 c. Lipton Lemon Iced Tea
1 tbsp. light brown sugar
2 tsp. kosher salt
¼ tsp. ground black pepper
½ small Spanish onion, chopped
1 small lemon, sliced
3 cloves garlic, chopped
¼ c. fresh rosemary, coarsely chopped
12 sprigs fresh lemon thyme or regular thyme
3 tbsp. canola oil
4 boneless, skinless chicken breasts
Grilled lemon, for serving
Brick wrapped in foil

Whisk together Lipton Lemon Iced Tea, sugar, salt, pepper, onion, lemon, garlic, rosemary, thyme in a bowl.
Put the chicken in a large zip bag and pour the marinade over. Press out the air and seal tightly. Marinate
chicken in refrigerator for 2-4 hours.
Thirty minutes before grilling, remove the chicken from the marinade. Pat dry on both sides and let sit at room
Heat the grill to high or a grill pan over high heat. Brush the chicken on both sides with the oil and season with
salt and pepper. Grill on both sides with brick on top until golden brown, charred and just cooked through,
about 4 minutes per side.
Let rest 5 minutes before serving. Serve with grilled lemon, if desired.
Serves 2
3 c. Lipton Mango or Peach Iced Tea, divided
Sliced lemon, for garnish, optional
Mint springs, for garnish, optional

Put 2 cups of the Lipton Mango or Peach Iced Tea in an ice cube tray and freeze for at least 4 hours. Put two 12-ounce glasses in freezer, if desired, to chill.
Once frozen, put ice cubes in food processor and process until it creates a fine shaved ice. Spoon the shaved ice into the frozen 12-ounce glasses, top each with ½ cup more of chilled Lipton Mango or Peach Iced Tea.
Drink immediately.

Cooking with 'Friends': Trish Regan's Blueberry Pie

2 frozen pie crusts, thawed
1 c. sugar
4 ½  c. fresh blueberries
1 lemon
5 tbsp. flour

Preheat oven to 350°F.
Unfold first thawed pie crust and place in bottom of pie dish.
To make the filling, pour cleaned blueberries into a large bowl. Add 5 tablespoons of flour and mix lightly. Add sugar, and squeeze of lemon on top to bring out the flavor.  Pour sugared berries into the pie shell.
Place the second thawed crust on top. Seal the edges and bake for 45 - 60 minutes or until bubbly.
Cool and Serve.
NOTE: If the blueberries are naturally sweet, you can reduce the amount of sugar in the recipe.