Chicken Tamale Pie

I found this recipe on Pinterest.  Shocker, I know.  This is one of my absolute new favorite recipes that will for sure go on our regular rotation.  It is super simple, not so shabby on the calorie count and inexpensive to make.  Try this! After I had made this a couple times I saw a blog post where someone made this with carnitas on top...I don't see any reason why you couldn't put any leftover meat on top of this in place of the chicken.  (ie leftover roast) I also think some roasted or grilled veggies would be fabulous in place of meat for a vegetarian option.

 

I have to give a little plug to Market Pantry enchilada sauce.  It. Is. The. Best.  I accidentally tried it because I had forgotten to buy enchilada sauce for this recipe at the regular grocery store.  Seriously, worth going to Target to pick it up.

 

Chicken Tamale Pie

recipe adapted from Experimental Mommy

 

1 box Jiffy corn muffin mix

1 tsp. cumin

1/8 tsp. cayene pepper

1 egg

1/3 c. milk

1 can creamed corn

1 10 oz can enchilada sauce

2 cups cooked, shredded chicken (I seasoned my chicken with taco seasoning)

1 cup shredded cheddar cheese

 

Preheat the oven to 350.  Spray a 9x13 pan with oil.  Mix together the muffin mix, cumin, cayenne pepper, egg, milk and creamed corn.  Bake for 15 minutes. Remove from the oven and poke holes all over the cornbred with a fork.  Pour the enchilada sauce over cornbread.  Layer the chicken over the enchilada sauce and sprinkle the cheese on top of everything.  Bake another 15 minutes.  Let stand a few minutes before serving. 

 

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Green Chile Chicken Enchiladas

I think I've blogged enchiladas before. Maybe once or twice. And probably you're getting the picture that we love Mexican food. Like really, really love it!

This recipe is based off of the creamy chicken enchiladas that I feel like everyone knows the recipe for, but of course I had to kick it up a notch and I like to use corn tortillas for a few reasons. One, because their much healthier for you. And two, because they hold up much better with filling and sauce without getting soggy. And I just like them.

I made this in my Pampered Chef deep covered baker and cooked it in the microwave (it's unbelievable how amazing stuff turns out in that thing!) BUT, a 9x13 pan would work out great. We ate ours with a few dots of sriracha for an extra kick, because we're punchy like that.



Green Chile Chicken Enchiladas

10-12 corn tortillas, quartered
1 12-oz can green chile enchilada sauce
1 1/2 lbs chicken breast, cooked & chopped
1 can cream of chicken soup (I used reduced fat)
1 c. (heaping) sour cream
1/4 of an onion, minced
3-4 garlic cloves, minced
1 jalapeno, ribs & seeds removed, minced (You can sub a fork-full of nacho slices)
4 whole roasted hatch chiles, peeled and chopped (or 1 4-oz can chopped green chiles)
salt & pepper to taste
2 c. shredded colby-jack or cheddar cheese

Preheat oven to 350. Mix together the chicken, soup, sour cream, onion, garlic, jalapeno and green chiles. Taste and add more jalapeno and salt & pepper if needed. To assemble, pour a little bit of enchilada sauce on the bottom of the pan. Layer the tortilla quarters in a single layer. Spread on half of the chicken mixture, half of the cheese and top with another single layer of tortillas. Spread a little more sauce on top of that. Add the other half of the chicken mixture, the cheese and another tortilla layer. Top with more enchilada sauce. Bake 25 minutes or until hot and bubbly. (If using the deep covered baker, microwave covered 15 minutes.) Let stand 10 minutes to let it settle before cutting and serving.

Buffalo Chicken and Potato Bake

I found this recipe on Pinterest.  I doctored this recipe up a bit (as usual) and we really liked it. My kids will eat spicy food so they liked this too.  If you like buffalo chicken and creamy cheesy potatoes, you'll like this.





Buffalo Chicken and Potato Bake
adapted from Holy Cannoli Recipes

1 1/4 lb boneless skinless chicken breasts, cut into  strips

1/3 c. Franks buffalo sauce
6 c.frozen hash brown potatoes, defrosted
1 c. ranch dressing
2-3 heaping Tb crumbled blue cheee (optional)
1/2 onion, diced
2 garlic cloves, minced or pressed
1/2 c. cheddar cheese, shredded
1 can cream of chicken soup (I used reduced fat)
1/2 c. breadcrumbs

Preheat oven to 350.  Spray a 9x13 pan with cooking spray.  Toss chicken and buffalo sauce together and layer on the bottom of the pan.  Mix hash browns, ranch, blue cheese, onion, garlic, cheddar, and chicken soup in a bowl and stir to combine.  Layer the potatoes over the chicken.  Sprinkle breadcrumbs over the top.  Cover with foil and bake 30 minutes.  Remove foil and bake another 20 minutes or until the potatoes are cooked and the chicken is cooked through.

Creamy Pasta Skillet

A good friend of mine is a Pampered Chef consultant and she gave me these great recipe cards with photos on them and a shopping list and I love them!  This recipe was originally called "Pronto Pasta and Sausage Skillet".  I made just a couple small changes and we LOVED it.  I had my friend's son that day so I sent the leftovers home with her and she immediately asked me for the recipe because they loved it too. 

My skillet was a little small for this so next time I'll make this in an electric skillet, but if you have a really large skillet it will work.  If you find that you have too much liquid to fit into the skillet you're using, just add the liquid in batches as it cooks in, which is what I did and it worked out fine.

Creamy Pasta Skillet

14.5 oz box of penne (4 c. uncooked)
1 lb sausage (or ground beef)
1 medium onion, chopped
4 garlic cloves, minced
1/4 tsp. crushed red pepper
4 c. water
26 oz jar pasta sauce (I used homemade marinara--about 3 1/2 c.)
1/4 tsp salt
1/4 tsp pepper
2 oz softened cream cheese
1 c. mozzarella
1/4 c. grated parmesan

Brown sausage and onion.  Drain the fat.  Add in the garlic, salt, pepper, and crushed red pepper and let it cook a minute.  Add uncooked pasta, water and sauce.  Bring to a simmer, cover and cook 15-20 minutes, stirring occasionally until pasta is cooked.  Remove from the heat and stir in the softened cream cheese, then top with the other cheeses.  Let stand a minute.







 

7-Layer Bake

I'm Baaaaack!  I've now had the baby, for those of you who didn't already know and were wondering why I hadn't posted a recipe in a couple weeks!  As a mom of three I haven't cooked anything so far (except scrambled eggs in the microwave)  because my friends have been bringing us food every night for two weeks which is SUPER awesome.  Every night our dinner just shows up with a smiling face in throw-away dishes.  It's awesome.  I do miss cooking just a teeny tiny bit, but I don't miss the shopping for ingredients and cleaning up the mess, so really this could go on for years!

Anyway, this is a recipe from a few weeks ago and it was really delicious.  But as I went to take a picture I realized my camera battery was dead so Rob took a photo on his iphone which is why it looks wierd.  I based this recipe off of an old Pampered Chef bean dip recipe which was so awesome that we decided we had to make it into a dinner.  It worked out well.  Since I try to avoid naming recipes "Casserole" I came up with 7-Layer Bake.  Call it what you want.

7 Layer Bake

1 1/2 lbs ground beef

1/2 onion, chopped

3 garlic cloves

3 Tb taco seasoning

1/2 c. water

3 c. refried beans (I made my own.)

1 block cream cheese, softened

2 c. sour cream

1 tsp granulated garlic

2 Tb taco seasoning

4 burrito sized tortillas, cut into 2'' squares

2 c. shredded cheddar cheese

3 roma tomatoes, seeded and diced

1 small bunch cilantro, chopped

1 can sliced black olives

2 Tb. diced onion or 2 green onions chopped

Preheat your oven to 350.  Brown the ground beef with the onion and drain well.  Add the garlic cloves and cook another minute.  Add in the taco seasoning and water and cook over medium heat a few minutes until it thickens up.  Stir in the refried beans.

In a separate bowl mix together the sour cream, cream cheese, granulated garlic, and taco seasoning.  Set aside.

In a 9x13'' pan layer the diced tortillas, meat mixture, cream cheese mixture and then the shredded cheese.  Bake for 20 minutes, or until the cheese is melted.  Top with the diced onions, tomatoes and cilantro, and black olives.

Tuna Noodle Casserole

This recipe is a throwback to the 80's. We used to looove when Mom made this, although admittedly we were pasta hogs. We would eat anything with pasta and as previously mentioned, we also loved Velveeta cheese, so this is clearly a winner!

A few weeks ago I decided to make it and the entire family ate it happily so try it out! If you aren't tuna fans, a can of chicken would work great too.

Tuna Noodle Casserole

12 oz egg noodles (I used whole wheat) cooked

12 oz tuna, drained well

1 c. frozen peas

1 can cream of mushroom soup

1 c. sour cream

1 c. milk

1 c. shredded cheddar cheese

2 c. Velveeta (about 15 thin slices, I used 2 % milk Velveeta.)

2 tsp. olive oil

1/2 c. finely diced onion

salt & lots of pepper (easy on the salt, the cheese and soup are already salty)

1 c. crushed cornflakes

2 Tb melted butter

Boil noodles al dente, careful not to overcook! Add in the peas during the last minute of cooking noodles and drain everything well. In the same pot saute onion in the olive oil for a couple minutes. Turn heat to jedium low and add soup, sour cream and Velveeta cheese. Let cook, stirring occasionally until the cheese is melted. Add in cheddar cheese, noodles and peas, and tuna, stir well to combine. Taste and add salt and pepper to your liking. Pour into a greased 9x13'' pan. Mix cornflakes with the melted butter and top the casserole. Bake at 400 15-20 minutes.

Pizza Pot Pie

This recipe is awesome. The first time I made it, Rob and I sat at the table in awe eating and eating and eating some more because it was sooo good. I first made this pizza several weeks ago and now every week when I go grocery shopping and I ask Rob if he wants to put anything on the list, he just says, "ummm....the deep dish pizza" which apparently qualifies as a grocery list item! Anyway, I've made it twice so far and it's on the menu again for this week because he just keeps begging for it and I'm 9 months pregnant so I better eat all the pizza I can before I have this baby because then the diet is ON. And we will quickly be back to broiled salmon, grilled chicken, and veggies.

Anyway, definitely make this recipe. This week I'm making it with a can of Pillsbury pizza dough because it's so easy and I got it on sale with a coupon for $.49 so I thought I'd try it! Here's the li nk for the original recipe. The possibilities are endless with this--sausage, pepperoni, chicken, ham & pineapple, maybe some pesto sauce and sliced chicken sausages--whatever you like you can make it work with this awesome recipe. I don't buy pizza sauce usually because it's pretty much a watered down version of spaghetti sauce, but more expensive so I just add a Tb or so of water to some marinara or I just add some seasoning to a can of tomato sauce. I'm cheap like that. Use whatever you like. Make this recipe your own.

Pizza Pot Pie
Crust:
1 pkg yeast
1 c. warm water
1 tsp. sugar
2 Tb vegetable oil
2 1/2 c. flour
Dissolve the yeast in the water. Add other crust ingredients and set aside while you prepare the rest of the pizza ingredients. (OR use a can of Pillsbury pizza crust and cook the pie 5 minutes less.)

Filling:
1 lb sausage, pepperoni, ham, chicken or combination of any meats
1 onion, diced
3-4 cloves garlic, minced
3 c. mozzarella
2 c. marinara or pizza sauce (we like it saucy, if you like less sauce, use less)
2 Tb melted butter
1 tsp granulated garlic
1 Tb dried basil
2 Tb parmesan cheese

Preheat oven to 425. Cook the sausage (or other meats) with garlic and onion. Drain well. Grease a 9x13'' pan well and layer the mozzarella cheese, sausage mixture, pepperoni, then the sauce. Then roll out the crust and lay it over the top. Brush the top of the crust with butter and sprinkle with granulated garlic, basil, and parmesan. Bake for 25 minutes. Let the pie rest for 5-10 minutes before slicing and serving. Slice and serve upside down (crust on the bottom). Enjoy!

Goulash

I love goulash. But a good question would be...what is goulash? (and not the authentic Hungarian kind) Basically it's macaroni with tomato sauce and some veggies and ground beef. My mom used to make goulash a lot when we were kids, probably because it's dirt cheap to make a huge vaat of it and the four of us were complete pigs. And we loved it--so there's that. She never had a recipe for anything, she just dumped stuff together and it worked. So, I got some of that new baby ziti and I decided to make me some goulash.

I just dumped a bunch of stuff together and it worked out. Rob loved it--his comments were, "This is like Hamburger Helper on crack. And I mean that in a good way!" Which--PS I make hamburger helper maybe once a year when I get it for free on the Grocery Game and he loves it, which just solidifies the fact that he may not be the most reliable food critic because he will happily eat anything besides olives and couscous.

Anyway, this is super simple and feeds a crowd and the kids loved it. So--try it out if you're feeling adventurous in a midwestern kind-of way.

Goulash

1 lb macaroni or short cut pasta, cooked with plenty of bite left

1 lb ground beef, turkey or sausage

3 Tb italian seasoning

1 medium onion, diced

1/2 green pepper, diced

3 garlic cloves, minced

pinch of crushed red pepper

1 can tomato soup (10.5 oz)

1 can water (just fill up the soup can)

3 c. vegetable or tomato juice

1 Tb soy sauce

1 c. corn (defrosted frozen or canned)

seasoned salt & pepper to taste

4 slices Velveeta cheese

While the water boils and the pasta cooks, brown the ground beef with the onion and green pepper. (Make sure not to cook the past all the way because it will continue to cook in the sauce a bit.) Drain well and add in the garlic cloves, crushed red pepper, and italian seasoning. Cook a minute or two and then add in the tomato soup, water, vegetable juice, soy sauce. Stir well and simmer a few minutes. Add in the cooked noodles. Cook 10 minutes to let the noodles soak up the tomato sauce flavors. At the end stir in the corn and the cheese and stir until the cheese is melted. Enjoy!

White Chicken Green Chile Enchiladas

I saw this recipe on a blog and it seriously is my new favorite thing. Instead of making a 9x13 I made two 8'' pans and I'm pretty sure I single handedly ate the entire 8'' pan myself. I took one pan to my neighbor who had a baby and they seemed to like it too. This picture doesn't make the enchiladas look as awesome as they taste, so just take my word for it--and try it.

In fact, today I'm at my sister's house in Texas and I'm making these enchiladas along with my homemade salsa for dinner tonight. I'm looking forward to it.

The original recipe called for flour tortillas but I thought they may get mushy so I used corn instead and they turned out great.

White Chicken Green Chile Enchiladas

12 corn tortillas

3 cups shredded chicken

seasoned salt & pepper for chicken

3 cups shredded monterey jack cheese, divided

3 Tb butter

3 Tb flour

1 c. sour cream

1 can chicken broth (2 cups)

salt & pepper

1 7 oz can diced green chiles

cilantro for garnish

Preheat oven to 400. Mix 1 1/2 cups cheese with the chicken after seasoning the chicken well. Either roll the enchiladas individually or dice the tortillas into 1'' squares and layer half the tortillas on the bottom of a 9x13 pan. Top with the chicken/cheese mixture and layer the other half of the tortillas on top.

In a large skillet melt the butter and sprinkle the flour in, stir and let cook 1 minute. Add the chicken broth and whisk until smooth. Cook over medium heat until thick and bubbly. Stir in sour cream and green chiles. Taste and adjust salt and pepper to yourliking. Pour the sauce over the enchiladas and top with the remaining cheese. Bake 20-25 minutes. Sprinkle with cilantro at the end if desired. Enjoy!

Shepherd's Pie

I never thought I liked Shepherd's pie until my friend Laurie made it once...and then I was hooked. She doesn't have a recipe so she just told me what to do and I've made it lots of times. this time I had to measure things out and see--which is kind of nice to have. And now you can have it too!

This recipe sounds strange, but just trust me and try it--it's really good. This is a great meal to bring to someone because it's veggies, protein, and potatoes all in one! I recently took this to my friend who had a baby and they liked it too.


Shepherd's Pie

Filling

2 lbs lean ground beef (or ground turkey)

salt & pepper

1 c. diced carrot

1 medium onion, diced

4 garlic cloves, minced

2 c. tomato sauce (1 14.5 oz can is 2 cups)

3/4-1 c. ketchup

1 T. worcestershire

2 tsp sugar
few dashes hot sauce

1 can corn, drained

1 c. frozen peas

Mashed Potatoes

6-7 not too huge potatoes (2-21/2 lbs)

1/2 block cream cheese (4 oz)

1/3 cup sour cream

3 Tb butter

1/4 c. milk

salt & pepper
 

1/2 c. shredded cheese, optional

In a large skillet brown the meat with the carrot and onion. Drain the grease off.
Toss in the minced garlic and season with salt and pepper. Continue cooking over medium heat

a minute or two. Add in the tomato sauce, ketchup, worcestershire and sugar. Taste for seasoning and adjust salt and pepper. Let the sauce simmer together for 10 minutes or so until it's getting thicker. Right before you're ready to assemble the pie mix in the corn and peas.

In the meantime, scrub the potatoes and boil them until fork tender. Drain off all the water and stir everything else in and mash with a potato masher adjusting milk and seasoning as needed.

Preheat the oven to 350. Pour the meat mixture into a 9x13 pan, top with potatoes and top potatoes with some cheddar or parmesan cheese, if desired. Bake for 30 minutes uncovered.

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Cheesy Egg & Potato Breakfast Bake

We had company over Easter and I wanted to make a hearty breakfast before all of the festivities began but I didn't want to be cooking all morning so after some searching, I found the basis of this recipe on a blog I read and it looked good so I did it. It was good and most of us ate two helpings. The recipe suggested making it the morning of, but instead I prepped everything, including beating the eggs with the milk and seasoning and just threw it all together in the morning and baked it. It worked great. I served it with homemade salsa on the side and fresh fruit.


Cheesy Egg & Potato Breakfast Bake

adapted from Deep South Dish

4-6 medium baking potatoes (depending on how big--you decide how many)

seasoned salt & granulated garlic

2 c. shredded cheddar cheese

1/2 lb pork chorizo sausage, cooked & drained (feel free to sub 1 1/2 lb of your favorite breakfast meat instead of sausage)

1 14 oz package pre-cooked sausage links, sliced

1/4 cup minced onion

8 eggs

2 1/2 c. milk

1/2 tsp seasoned salt

pepper

The night before--bake or microwave the potatoes until they are still firm, but almost cooked. Chop the potatoes and season with seasoning salt and granulated garlic. The morning of: preheat oven to 350. Layer potatoes, cheese, sausages and onions in a 9x13'' pan. In a bowl beat eggs, milk and other seasoning together and pour over the top of the pan. Bake one hour or until well set.

Publish Post

Ham & Broccoli Mac-n-Cheese

My husband is not hard to please. He will eat anything. (Well, almost anything. He does NOT eat couscous and he prefers to pick off olives, but that's it.) But he LOOOVES cheesey mac-n-cheese and requests it all the time so I try to revamp my mac to make it interesting. This one is by far is favorite and he insisted I take his picture eating it so everyone would know how much he loved it. (My son did too).

I'm still using up the rest of that ham from Christmas so I pulled out a ziploc bag of sliced ham from the deep freeze and whipped this up.

Ham & Broccoli Mac-n-Cheese

1 large bunch broccoli (about 2 c. florettes)

2 c. diced ham

3/4 lb macaroni or other short-cut pasta
3 T butter

1/2 an onion, minced
2 garlic cloves, minced

1/4 c. flour
2 1/2 c. milk (I used 1%)

1/2 tsp dried mustard

1/4 c. parmesan

8 oz cream cheese

1 c. swiss cheese

2 c. colby jack cheese

1/3 c. extra sharp cheddar cheese

1 1'' slice velveeta cheese, cubed
salt & pepper

drizzle of truffle oil

1/2 c. panko

1/2 c. parmesan

Boil your pasta, when the pasta is a couple minutes from being al dente (don't overdo the pasta!) drop in your broccoli. Drain the pasta and broccoli all together and dump it, along with the ham into a 9x13'' pan. In the meantime, melt the butter in a large skillet. Saute the onion and garlic until soft, sprinkle in the flour and cook a few minutes, stirring constantly. Add in the milk and combine well cooking until bubbly and getting thick. Add in the dried mustard, 1 1/4 c. parmesan, and other cheeses. Melt and stir constantly adn season with salt & pepper to taste. Drizzle in the truffle oil (optional, I guess.) Pour the cheese sauce over the macaroni, ham and broccoli and mix well. The mixture will be thick. Sprinkle the panko and parmesan over the top of the casserole. Bake at 350 for 20 minutes.

Baked Sloppy Joes

Mmmmm. This was yummy. We love sloppy joes which pretty much is just another nod to my midwest upbringing. Ground beef was waaay on sale and I decided to try something a little different and it turned out well. All four of us liked this and I served it with peas on the side.

Baked Sloppy Joes

2 lbs ground beef

1 onion, chopped

1 green pepper, chopped

4 cloves garlic, minced

lots of pepper

salt to taste

15 0z can tomato sauce

2 Tb ketchup

2 Tb brown sugar

1 1/2 Tb worcestershire sauce

1 tsp mustard

tabasco to taste

1-2 c. cheddar cheese, shredded

1 can Grands! biscuits (I used the reduced-fat biscuits and no one noticed.)

Brown the ground beef in a large skillet with the onions and green pepper. Drain well. Toss in the garlic and cook a minute longer. Add in the salt, pepper, tomato sauce, ketchup, brown sugar, worcestershire, mustard and tobasco. Stir to combine and cook the sauce a few minutes. Taste and adjust seasoning. Pour the beef mixture in a 9x13 pan, sprinkle on the cheese, and top with the biscuits. Bake at 375 20-25 minutes.

Macaroni and Cheese

This stuff is seriously delicious. I know I probably say that about everything, but seriously. It's really really good. Not too bad on the budget...but definitely not great on the diet side. But a little bit never hurt right? Thirds may not be a good idea though. But I'll leave that up to you. Make this. Make this immediately. I made this quadrupled for Elise's "small" birthday party last weekend and it was a hit.

Also, I drizzled in some truffle oil...and I don't think words can even express how amazing the truffle oil is in the mac-n-cheese....just try it. Find some truffle oil and drizzle it in, it's soooo good.

Macaroni and Cheese

1 lb. macaroni or shells cooked and drained

2 cups milk

8-12 oz velveeta, cubed

1 cup cheddar cheese (I used sharp)

1/2 cup mozzarella

1/2 cup monterey jack or colby jack

salt & pepper

truffle oil (I guess that parts optional....but why?)

1/2 cup bread crumbs

2 T. parmesan cheese, finely grated

1 T. butter

Preheat oven to 350. Put the cooked noodles in a 9x13'' pan. Heat the milk on medium heat and melt in the velveeta. Stir constantly and don't try to do it too fast or the milk will scald and ruin the perfectness. Pour the velveeta/milk mixture over the noodles and stir in the other shredded cheeses. Season with salt and pepper and stir in the drizzle of truffle oil. Melt the butter and stir the butter, bread crumbs and parmesan cheese together and sprinkle over the macaroni. Bake for 20 minutes.

Val's Chicken Pot Pie

I'm all about using a rotisserie chicken which saves time and money. BUT buying a whole chicken, cooking it and making several recipes with the chicken saves a lot more money. And I seem to have a little more time than money so that's what I did!

The other day I got a huge chicken at Fry's for $.50/lb. I cooked it up making a batch of homemade chicken stock, a pot of chicken soup that was enough to send dinner over to the neighbor, chicken tacos, and a chicken pot pie. I definitely got my $3 out of that chicken!

For the chicken pot pie I used boxed stuffing but you could very easily make your own stuffing. However, I find that the boxed stuffing is super cheap and saves time. You could definitely use canned chicken or cook a chicken breast or two to get the chicken for this recipe. (Homemade stuffing recipe coming towards the end of the month.)

This recipe makes an 8'' square pan, but if you want a bigger batch just double.

Val's Chicken Pot Pie

Chicken Filling:

1 stalk celery, chopped

1/4 onion, chopped

3 large carrots, diced

2-3 garlic cloves, chopped or pressed

3/4 cup frozen peas

2 1/2 cups cooked chicken, cubed or shredded

1 can cream of chicken soup

1 c. sour cream

salt, pepper to taste

Stuffing Topping:

3/4 onion, chopped (the rest of the onion that you used for the chicken filling)

2 celery stalks, diced

1 apple, peeled and diced

4 Tb. butter or spread

2 boxes chicken or turkey stuffing

water called for in stuffing directions

1/2 cup apple juice

Directions:

Preheat oven to 350. In a large skillet saute carrots, celery, onions in cooking spray until they start to soften. Add in garlic & peas and cook another 2 minutes. Dump in chicken, soup and sour cream and season with salt and pepper. Put all the chicken mixture into an 8x8 inch casserole dish. Wipe out the skillet and melt the butter in the same skillet. Saute the apples, onions, and celery until soft. Add in the stuffing and the water & apple juice. Season with salt & pepper. Top the chicken filling with the stuffing and bake for 30 minutes.