This casserole made a great compliment to the Holiday Berry Chicken last year. Not only was it super easy to make, but it added color to my table. You can use the standard brocolli, carrots and cauliflower veggie mix or use one that contains red bell pepper for added flavor and color.

Ingredients

1 16oz. package of frozen broccoli, carrots and cauliflower, cooked
1 can Cream of Mushroom Soup
1 8oz. package, garden vegetable cream cheese, room temperature
1 cup seasoned croutons

Directions

1. Place cooked vegetables into a large bowl.
2. Add the soup and cream cheese. Stir until mixed thoroughly.
3. Transfer to a 1-quart greased baking dish.
4. Top with the croutons and bake, uncovered, at 375º for 25 minutes or until bubbly.

My family and I aren’t all that fond of turkey. So this holiday chicken recipe was a hit. I used Sweet Baby Ray’s barbecue sauce to sweeten what would otherwise be a tart sauce.

Ingredients

6 - 8 skinless, boneless chicken breasts
2 T. butter
1/2 tsp. salt
1/4 tsp. pepper
1/2 cup onion, chopped
1/2 cup diced celery
1 16oz. can whole berry cranberry sauce
1 cup bottled barbecue sauce

Directions

1. Melt the butter in a large skillet. Add the chicken, season with salt and pepper, and cook until browned on both sides.
2. While chicken is browning, grease a 13 x 9 baking pan. Transfer the chicken to the pan, leaving the drippings in the skillet.
3. Saute the celery and onion in the drippings until tender. Add the cranberry sauce and barbecue sauce, mixing well.
4. Pour the sauce over the chicken and bake at 350º, uncovered, for 1 1/2 hours, basting every 15 minutes. The juices will run clear when the chicken is fully cooked.