Recipes Included On This Page Mixed Meat Casserole with White Wine Use Your Browser's "Back" Button to Return to This Recipe List
Back to Recipe List	* Exported from MasterCook * Mixed Meat Casserole with White Wine Recipe By :Art Guyer Serving Size : 12 Preparation Time :0:00 Categories : Volume 13-08 Aug 2010 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 boneless, skinless chicken breasts -- cut bite-sized 4 dinner sausages -- cut bite-sized * 1 ham slice (center cut) -- trimmed and cut bite-sized 6 cloves garlic, crushed and diced 1 cup sweet onion, finely diced 1 tablespoon Montreal Steak Seasoning 8 slices Mozzarella cheese, or more if necessary 1 large bag mixed frozen vegetables, 2.5 pounds 1 can northern white beans, drained, 15.5 ounces 1 can diced tomatoes, with juices, 14.5 1 large can cream of chicken soup -- undiluted, 26 ounces 1 cup white wine 1 can chicken broth, 14 ounces 3 cups herb-flavored stuffing mix 1 cup French fried onions 1/2 cup margarine -- melted 2 tablespoons Italian seasoning * Any sausages you have on hand, or your favorites. Preheat oven to 350F. Lightly grease a large baking dish. Arrange the chicken, ham and sausage to cover the bottom of the dish. Sprinkle garlic and onions over the meats. Season with steak seasoning. Top with cheese slices. Then spread the mixed vegetables and canned beans and tomatoes over the cheese. In a bowl, combine the soup, broth and wine. Stir. Spoon the soup mixture evenly over the meats and cheese. Crush the stuffing and sprinkle over chicken mixture. Sprinkle the fried onions over the casserole. Drizzle the margarine over the dish. Crush the Italian seasoning between your palms and sprinkle over the casserole. Bake about an hour, or until internal temperature reaches 170F. If stuffing begins to brown too much, cover with a foil tent. Serves 12. Note: As in most casseroles, the ingredients and amounts are approximate. This is what I used this time, but I can almost bet it will be different the next time. I put this in a large roasting pan because I wanted a lot of bulk. Made by Art on July 28, 2010 Contributed to the FareShare Gazette by Art; August 3, 2010. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 124 Calories; 11g Fat (86.1% calories from fat); trace Protein; 3g Carbohydrate; trace Dietary Fiber; 1mg Cholesterol; 215mg Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Fat.

Back to Recipe List

Disclaimer: The operators of the FareShare Website are not responsible for the content or practice of any website to which we link for your convenience.