If you are looking for a delicious menu for this Christmas season..I really think you will enjoy this one :)

CHRISTMAS MENU:

 Poulet (Chicken Casserole)

Sweet & Tangy Green Beans

Carrot Souffle’

Cranberry Jell-O Salad

Rolls

This meal is elegant and wonderful for special occasions, as well as beautiful and colorful.  You can make most of it the day before you serve it, and it tastes fabulous!

 Poulet (Chicken Casserole)

1 Large Bag of Pepperidge Farm Herb-Seasoned Stuffing

2 Sticks Real butter melted in 2 cups hot water

½ cup chopped green onions

1 cup real mayo

¾ t. salt

4 boneless, skinless chicken breasts, cooked and cubed

2 eggs

1 ½ cup whole milk

2 (10-ounce) cans Cream of Mushroom Soup

8 ounces grated Sharp Cheddar

In a large bowl, mix stuffing and butter melted in water and set aside.  Combine with onions, mayo and salt; mix well with stuffing mixture.  In greased 13x9x2 pan, put half of stuffing mixture in the pan making sure to cover entire bottom of pan.  Add chicken on top of that and then put the remaining stuffing over the chicken. Beat eggs and milk well and pour evenly over stuffing.  Cover with foil and refrigerate overnight.  Take out 1 to 2 hours before cooking it.  Before placing it in the oven, spread Cream of Mushroom soup evenly all over the top.  Bake uncovered at 350 for 40 minutes or until cooked through.   Take out of the oven and sprinkle grated cheese evenly over the top and bake 10 minutes longer.  Remove from the oven and let it sit for at least 10 minutes before cutting.  This serves 9 to 12.

Wonderful Green Beans

1 package of country ham, chopped

1 large onion, sliced

1 large bag frozen Italian-style green beans or cut green beans

1 tablespoon each of salt, pepper and Cajun seasoning

Place ham and onion in a large pot and cook for about 10 minutes on medium high heat, stirring often.  You may need to add a little water if it starts to brown really fast.  Next add green beans and enough water to the pot to cover to green beans.  Add seasonings, cover and simmer on very low for about 30 minutes.  Serve with a slotted spoon.

 

Carrot Souffle’

1 pound bag frozen sliced carrots (please do not use canned)

3 large eggs

½ cup sugar

½ cup butter, melted

3 T. flour

1 t. baking powder

1 t. vanilla extract

Boil carrots until they are very tender, about 25 minutes.  Drain and mash with a potato masher.  Beat together carrots, eggs and remaining ingredients.  Pour into a lightly greased 1 quart baking dish.  Bake at 350 for 45 minutes.  Serves 8.

 

Cranberry Jell-O Salad

1 large box strawberry Jell-O

2 Red Delicious apples, peeled and grated

2 large cans cranberry sauce

2 cups hot water

½ cup sugar

Mix Jell-O and water.  Refrigerate for about half hour or until slightly gelled.  Add apples, cranberry sauce and sugar.  Pour into a greased mold or greased Bundt pan.  Refrigerate at least 6 hours or overnight.  Serves 15 small portions.

I like to serve yeast rolls from the frozen section with this meal.