by Lisa Fillers

Created on: September 24, 2008

If you are tired of the traditional turkey and dressing meal accompanied by a slice of pumpkin pie for Thanksgiving why not try something a little bit different this year? We have grandchildren and neither of them ever want the turkey and dressing, though our granddaughter will soon be ten years old and our grandson is seven. Both children have hearty appetites and will eat very well if presented with food they like. Last year I decided to make a chicken casserole for the main entree and made homemade cookies for the children and an Amaretto Italian Sour Cream Cake for the adults. The change in menu left us with little leftovers and a lot of happy guests.

To accompany the chicken casserole, I made baked beans, green beans, mashed potatoes, and boiled some miniature corn on the cob. We had a very nice and plentiful meal that everyone enjoyed without my having to overwork myself in the kitchen. Below are the recipes for the chicken casserole and the Amareto Italian Sour Cream Cake.

CHICKEN CASSEROLE

Note: For Thanksgiving, I doubled this recipe for the chicken casserole in order to feed everyone and used a disposable aluminum roasting pan to prepare and bake it in.

INGREDIENTS:

3 large chicken breast halves
2 regular size cans of Campbell's Cream of Chicken Soup
1 Box Stove Top Stuffing Mix
1 1/2 empty soup cans of Hot Water
1 3/4 Cups Chicken Broth from boiling the chicken

DIRECTIONS:

Boil the chicken breasts until meat is tender and remove from cooking pot, leaving the broth you boiled it in set aside.

Preheat oven to 350 degrees.

Bone and pull the chicken apart into bite side pieces. Place the boned chicken into the bottom of a 9 X 12 casserole dish.

Empty the 2 cans of condensed cream of chicken soup into a blender. Put water in one of the empty soup cans and add 1 1/2 cans of water to the blender. Blend the soup until lump free and well mixed. Pour over the boned chicken in the casserole dish.

Put the Stove Top Stuffing Mix in a mixing bowl and add 1 3/4 cup of the chicken broth from the pot that you boiled the chicken in. Mix well with a fork. Spoon out over the top of the casserole. Bake at 350 degrees 35-45 minutes, or until topping begins to brown a little.

AMARETTO ITALIAN SOUR CREAM CAKE

CAKE INGREDIENTS:

1 Package Duncan Hines Golden Butter Recipe cake mix
2 eggs, seperated
1/2 Cup firmly packed brown sugar
1 Cup coconut
1/2 Cup slivered almonds
1 Cup sour cream
3/4 Cup Amaretto
1/4 Cup Water
2 Eggs

GLAZE INGREDIENTS:

1 Cup powdered sugar
2 Tablespoons Cocoa powder
2 Tablespoons

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