RANCH CHICKEN BROCCOLI CASSEROLE

I had leftover chicken, rice, and homemade ranch veggie dip. I combined them made a really good twist on your usual chicken broccoli casserole. This would be a great way to use up leftover turkey, too! Adjust the first 3 ingredients to your family's taste.

1-2 c. chopped chicken or turkey
1-2 c. cooked rice
1 c. broccoli , cooked until slightly tender
1 can cream of chicken soup
1/2 c. sour cream
1/4 c. prepared ranch dressing OR 1 T. dry ranch dressing powder
pepper to taste
1/2 c.-1 c. shredded cheddar cheese

1/2 c. crushed potato chips or bread crumbs

Preheat oven to 350. Cook the broccoli until barely tender; drain. Stir the soup, sour cream, ranch, and pepper together. Add the broccoli, chopped chicken, and  rice. Pour into a greased casserole dish. Top with cheese and bake for 20 minutes. Add crushed potato chips or bread crumbs and bake another 10 minutes.

CRACKER JACK POPCORN

Once this caramel popcorn is cool, it is not sticky. You will need a large brown paper bag so just pick up an unused one the next time you are at the grocery store.

24 cups popped popcorn - put in large bowl (need enough room for stirring.)

Combine in saucepan:

1 cup margarine
2 cups brown sugar
1/2 cup corn syrup
1 tsp salt

Boil for 2 minutes then pour over popped corn and stir to coat evenly.

Put carmeled popcorn in a large brown paper bag and roll top. Microwave for 1 minute. Remove bag and shake. Microwave for 1 minute & 30 seconds. Remove bag and shake. Microwave for 30 seconds. Shake & then pour into clean bowl or large cookie sheet or cake pan. While it is cooling, you can stir it to separate pieces or once it is cooled, it will break apart easily into chunks.

The original recipe called for half of the carmel, but I liked the popcorn better completely covered with carmel. Adjust the recipe to your own liking!

SWEET & SOUR MEATBALLS

Serve over rice, noodles, or mashed potatoes for a warm comfort food dinner.

1 lb. ground beef

1/2 c. soda cracker crumbs

1 tsp. Worcestershire sauce

2 T. minced onion

1/2 tsp. garlic powder

1/2 tsp. salt

1/4 c. milk

ground pepper to taste

1 egg

1/2 c. brown sugar

1 T. corn starch

1/4 c. rice vinegar

1 T. soy sauce

1 can pineapple tidbits (juice too)

1 bell pepper, your choice of color

1-2 carrots, sliced

other veggies are good too such as onion, oriental pea pods, celery, etc

Combine ground beef, cracker crumbs, Worcestershire, garlic powder, onion, salt, milk, and egg. Mix gently just until ingredients are combined. Form into meaballs and fry in a skillet until brown on all sides. Drain on paper towels. Wipe grease from pan. Add brown sugar, corn starch, vinegar, soy sauce, and pineapple. Heat to boiling, stirring constantly. Reduce heat. Add meatballs and veggies. Cover pan and simmer until vegetables are to desired tenderness. Sometimes I add some barbeque sauce to this for a different flavor.

CHOCOLATE ZUCCHINI CAKE

Summer is just not summer for me without a slice or two of this spiced chocolate cake. If you have a couple sad looking zucchinis still hanging around, this is your recipe!

1 c. butter, margarine, or oil
1 3/4 c. sugar
2 eggs
2 tsp. vanilla
1/2 c. buttermilk (or make your own by adding 1 tsp. white vinegar to the milk)
2 1/2 c. flour
4 T. cocoa powder
1/2 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
1 tsp. ground cloves
dash of salt
2 c. shredded zucchini
1/2 c. chocolate chips
chopped walnuts (if desired)

Cream together the butter and sugar. Add eggs, vanilla, and buttermilk. When mixed well, add the sifted dry ingredients. Finally, stir in zucchini. Pour into a greased 9 X 13 pan and sprinkle with chocolate chips and nuts if desired. Bake for 40-45 minutes at 325. This is even better the next day!

STICKY CHICKEN

My lovely friend, Melanie, shared this recipe with me and it was an instant hit with all 5 in my house. My husband said, "I could eat this every week!" I think it is the closest thing I have made to sweet and sour chicken from a restaurant. When I made it, I also made white rice and served the chicken over that. There is enough sauce to flavor the rice too.

4 large chicken breasts cut into cubes
3 eggs whipped
1 c cornstarch (yes 1 cup!)
garlic salt

Dip chicken in egg, then in cornstarch. Fry until light brown in oil. While browning, sprinkle with garlic salt. Place cooked chicken in a 9x13 baking dish.

Sauce:
2 T soy sauce
1 1/2 c sugar
1 c vinegar
1/2 c pineapple juice*
6 T catsup
1 tsp salt

Mix sauce ingredients together and pour over the chicken and bake for 60 minutes at 350. (The sauce will be thin at the beginning, but will thicken up.) Stir pieces every 10-15 minutes. Do not cover.

*If you don't usually keep pineapple juice in the house, you can buy an Old Orchard pineapple concentrate in the freezer section. It's the kind with the lid that you can reuse. Put two tablespoons of the concentrate in a 1/2 cup measuring cup and then fill it up to the top with water. You can keep the remaining pineapple concentrate in the freezer for the next time!

EASY SPICED OATMEAL COOKIES

These start with a cake mix but are not cakey! My boys think it's not a

cookie unless there is chocolate involved so I add 1/3 c. chocolate chips

along with the raisins.

1 spice cake mix

1 c. quick cooking oatmeal

2 eggs

1/2 c. vegetable oil

1/2 c. raisins

1/3 c. chopped walnuts

Preheat oven to 350. Spray baking sheet with cooking spray. Combine ingredients and spoon onto the pan, flattening slightly. Bake for 10 minutes. Makes about 3 dozen cookies.

EASY SALSA SHREDDED BEEF

One of my very favorite ways to eat beef is shredded for mexican food. I finally remembered to try a recipe from a family cookbook and it couldn't be easier or yummier!

1 beef roast
1 jar your favorite salsa

Season roast on all sides to your liking. (I used onion powder, garlic salt, and cumin). Brown in a little oil in a hot skillet. When browned, add to a crockpot. Top with salsa and cook on low all day (around 8 hours)- shredding and returning to salsa in crockpot for the last 1-2 hours. Eat as tacos, tostadas, in a salad, or make enchiladas with it. So tender and good!

CHOCOLATE CREAM CAKE

This reminds you of a fluff-filled chocolate cupcake.

1 devil's food cake mix

1/2 c. butter, softened

1/2 c. shortening

1 tsp. vanilla

1 1/4 c. sugar

3/4 c. milk

Grease and flour pan or use parchment to make cake come out easier. Bake cake according to package's 9 X 13 directions. Cool for 10 minutes and then remove from pan onto a cooling rack. When cool to the touch, split cake in half using a serrated knife.
To prepare filling, cream the butter, shortening, and sugar until light and fluffy. Warm the milk to 140 degrees and add to creamed mixture. Beat until sugar is dissolved, then add vanilla. Spread filling over bottom layer of cake and top with the top layer. Glaze with chocolate glaze or the frosting of your choice.

Chocolate Glaze (Or just make butter cream)
1 c. sugar
1/3 c. baking cocoa
3 T. cornstarch
1 c. water
3 T butter, cubed
1 tsp. vanilla

Combine sugar, cocoa powder, cornstarch, and water until smooth. Bring to a boil over medium heat, stirring constantly. Cook and stir for 1-2 minutes or until thick. Remove from heat and add butter. Stir until melted. Add vanilla. Allow to sit for about 5 minutes and then spread over cake.

Almost Professional Butter Cream Icing
allrecipes.com

1/2 cup unsalted butter, softened
1 1/2 teaspoons vanilla extract
2 cups confectioners' sugar, sifted
2 tablespoons milk
3 drops food coloring, or as needed (optional)

Cream room temperature butter with a hand mixer, the paddle attachment of a stand mixer, or a wooden spoon until smooth and fluffy. Gradually beat in confectioners' sugar until fully incorporated. Beat in vanilla extract.

Pour in milk and beat for an additional 3-4 minutes. Add food coloring, if using, and beat for thirty seconds until smooth or until desired color is reached.

BUBBLE UP PIZZA

I used to make this while still living at home and just recently revived the recipe to try on my boys. It got the "will you make this again?" seal of approval!

pizza toppings of your choice: 1 lb. ground beef or sausage, pepperoni, ham, sliced mushrooms, peppers, onions, olives...the possibilities are endless!
1 pound lean ground beef or sausage
1 clove garlic, minced
2 c. spaghetti or pizza sauce
2 cans (8 biscuits each), cut in half
1 c. mozzarella cheese, shredded

Preheat oven to 375. In a skillet, brown meat. When almost done, add garlic. Spray a 9×13 pan well with cooking spray. Place pizza sauce into a bowl. Add halved biscuits (kitchen shears make this really quick) and stir to coat. Pour into prepared pan. Top with pizza toppings, ending with shredded mozzarella. Bake for 30-35 minutes or until biscuits are cooked through.

AUTUMN PEAR CAKE BARS

1 egg
1/2 c. sour cream
4 oz. cream cheese, softened
1 yellow cake mix
7 Tbsp. melted butter, divided
1 can (15 oz.) pear halves, drained, sliced into 1/2-inch slices (OR use equivalent amount fresh pears)
1/2-1 small pkg. JELLO Lemon Flavor Gelatin
1/2 tsp. ground cinnamon
1/2 c. chopped pecans

Preheat oven to 350°F. Beat egg, sour cream, cream cheese and cake mix in a large bowl on low speed just until cake mix is moistened, scraping side of bowl often. Blend in 1/4 cup of the butter. Beat on medium speed for 2 min. (Batter will be thick). Spread batter into lightly greased 9 X 13 inch baking pan. Arrange pear slices evenly on batter, pressing lightly into batter. Sprinkle evenly with dry gelatin mix and cinnamon. Drizzle evenly with remaining 3 Tbsp. butter; sprinkle with walnuts. Bake 40 to 45 min. or until toothpick inserted in center comes out clean. Serve warm or at room temperature. Cut into 24 pieces. Cover and refrigerate leftover cake.

HAM AND CHEDDAR ROLL

A yummy weekend lunch idea from Kraft.

1 lb. frozen bread dough, thawed or 1 lb. pizza dough

1 pkg. (9 oz.)  thin sliced deli ham

1 cup shredded cheddar cheese

1/4 c. Miracle Whip

1 egg, beaten

1 T. grated parmesan cheese

Preheat oven to 350°F. Flatten dough on lightly floured surface and roll into 12x8 inch rectangle with rolling pin. Top with ham to within 1/2 inch of edges. Mix Cheddar and dressing; spread over ham. Moisten the edges of dough with water. Fold lengthwise into thirds; pinch seams together to seal. Place, seam side down, on lightly greased baking sheet. Cut several slits in top. Brush with egg; sprinkle with Parmesan. Bake for app. 35  minutes or until golden brown. Cool 10 minutes before slicing.

HOT CHERRY CHOCOLATE

Save that maraschino cherry juice! It makes for a fabulous twist on classic hot cocoa.

6. c. milk
1 c. heavy cream
1 1/2 c. chocolate syrup
1/2 c. maraschino cherry syrup
whipped cream or Cool Whip
4 whole maraschino cherries with stems
4 cinnamon sticks and/or 4 bite size milk chocolate bars
Or be really low maintenance like me and just add some cherry juice in when you make hot cocoa from the powdered mix! ;)

Combine milk,  1 cup cream, and 1/2 c. maraschino cherry syrup in a saucepan. Cook and stir in saucepan until hot (do not boil). Reduce heat to keep warm.  Ladle hot milk mixture into 4 glass mugs . Spoon the whipped cream over each mug and top with a stemmed cherry, cinnamon stick and a tiny chocolate bar.

OVEN BEEF STEW

Warms you from the inside out on a cold blustery day! I used our abundance of cherry tomatoes from our garden instead of canned. The tomatoes really help to tenderize the beef.

1 1/2 pounds boneless chunks of beef
1 sm. onion, chopped
3 c. potatoes, cut into chunks
2 c. carrots, cut into chunks
1 c. small fresh mushrooms
1 can beef gravy
1 can stewed tomatoes with juice, cut up (or equivalent fresh tomatoes)
(app) 1 c. water
3 T. tapioca
ground pepper to taste
1 bay leaf

Cut items in approximately the same size but on the large size so they don't turn mushy while your meat cooks until tender. Spray a oven dish with nonstick spray. Add chopped meat and veggies. Combine can of tomatoes, gravy, and tapioca. Season with pepper and add bay leaf. Pour liquids over stew adding enough water to reach half way up the stew. Stir to combine. Cover and bake at 250 for 4 hours or until meat is tender and veggies are done.

PUMPKIN GINGERBREAD

Hello, Fall!

1/2 c. butter
1/2 c. sugar
1/2 c. molasses
1 egg
1 1/2 c. flour
3/4 tsp. baking soda
1/4 tsp. salt
3/4 tsp. ginger
3/4 tsp. cinnamon
1/2 c. warm water
1 c. canned pumpkin
1 sm. pkg. instant vanilla pudding
1/2 c. milk
1 1/2 c. cool whip or whipped cream
pecan halves

Preheat oven to 350. Cream together the butter and sugar then add molasses and the egg. Sift together the flour, soda, salt, and spices. Add to butter mixture alternately with 1/2 c. water. Pour into greased 9 X 9 dish. Bake for 30-35 minutes. Allow to cool to desired temperature. (I like mine still a little warm.)
For topping, combine the pumpkin, dry pudding mix, and milk. Fold in the Cool Whip. Chill until ready to serve. Garnish with pecan halves.

We have also made this by adding the pumpkin in with the gingerbread instead of into the topping. Both ways taste really good!

SMOKY, CREAMY MAC & CHEESE

This recipe by Kraft is really good. Bacon puts a yummy twist on
the traditional macaroni & cheese.

2 c. uncooked elbow macaroni
1/4 c. butter
1/4 c. flour
2 c. 2 % milk
1 tub (8 oz) Chive and Onion Cream Cheese Spread*
4 oz. Velveeta product, cubed (I used the Pepper Jack flavor and it was sooo good!)
1 c. shredded cheddar cheese
5 bacon strips, cooked and crumbled
1/4 tsp. salt
1/4 tsp. pepper
1/3 c. panko bread crumbs
1 T. butter, melted

Cook macaroni to package directions. Drain and set aside. Preheat oven to 350 and grease a baking dish. In a saucepan large enough to hold macaroni and the sauce, melt the butter. Add the flour and cook and stir for about 30 seconds. Add milk and bring mixture to a boil. Stir in the cream cheese,* Velveeta, shredded cheddar, bacon, and salt and pepper. Stir until smooth and thick, about 2 minutes. Add macaroni to sauce and stir to coat. Pour into prepared dish. Combine panko crumbs and melted butter and sprinkle on top of macaroni. Bake for 25-30 minutes or until bubbly.
* I only had 1/2 of the tub left after using the first half in another of my recipes. It still came out creamy and oh soooo gooood!

ROCKIN' SMORES BARS

Chewy, gooey, buttery, and just plain heavenly. Found in
our Family Fun Magazine.

1/2 c. sugar
1/3 c. butter, softened
1 egg
1 tsp. vanilla
3/4 c. crushed graham crackers
3/4 c. flour
1/4 tsp. salt
1 tsp. baking powder
3 (1.55 oz) milk chocolate bars (could also use chocolate chips)
1 (7 oz) jar marshmallow creme (I bet mini marshmallows would work, too.)

Preheat oven to 350 and spray an 8 inch square baking pan with cooking spray. Cream together the sugar and butter until light and fluffy. Add egg and vanilla. Add the crushed graham crackers, flour, salt, and baking powder. Mix until combined. Spoon half of the dough into the prepared pan. Spread it evenly. Break the chocolate bars into pieces and arrange over top. Next, spread the marshmallow creme over the chocolate. Drop spoonfuls of the remaining dough over all and flatten slightly. Bake until golden brown, about 25-30 minutes.

OLIVE GARDEN MINESTRONE SOUP

My husband is usually the one that makes this at our house and it turns out great every time! Great for cool fall and winter evenings and re-heats great for lunch the next day!


3 tablespoons olive oil
1 cup minced white onion (about 1 small onion)
1/2 cup chopped zucchini
1/2 cup frozen cut Italian green beans
1/4 cup minced celery (about 1/2 stalk)
4 teaspoons minced garlic (about 4 cloves)
4 cups vegetable stock (Swanson is good)
2 15-ounces cans red kidney beans, drained
2 15-ounce cans small white beans
or great northern beans, drained
1 14-ounce can diced tomatoes
1/2 cup julienned or shredded carrot
2 tablespoons minced fresh parsley
1 1/2 teaspoons dried oregano
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
1/2 teaspoon dried basil
1/4 teaspoon dried thyme
3 cups hot water
4 cups fresh baby spinach (optional)
1 cup small seashell pasta

Heat two tablespoon olive oil over medium heat in a large saucepan or stock pot. Sauté onion, zucchini, green beans, celery and garlic in the oil for 5 minutes or until onions begin to turn translucent.

Add stock to pot, plus drained beans, tomatoes, carrot, spices, and hot water. Bring soup to a boil, then reduce heat and simmer for 20 minutes.

Add spinach leaves and pasta and cook for an additional 20 minutes or until desired soupy thickness.

Makes about eight 1 1/2-cup servings.

SALAD WITH CRANBERRIES, FETA,

& TOASTED NUTS

From CD Kitchen.

1 pkg. (10 oz.) mixed salad greens
1 c. dried cranberries
1 pkg. (4 oz.) crumbled feta cheese
1/2 c. chopped toasted nuts (your choice: walnuts, pecans, sliced almonds,etc)
2 T. balsamic vinegar
1 T. honey
1 tsp. dijon mustard
1/4 tsp. ground black pepper
1/4 c. extra virgin olive oil

Layer salad greens, cranberries, cheese and nuts in shallow salad bowl or on large serving platter. Whisk vinegar, honey, mustard and pepper in small bowl. Slowly add oil in a thin stream, whisking constantly until well blended. Pour over salad and toss gently to coat. Serve immediately.

MONKEY BREAD MUFFINS

You know that ooey, gooey goodness known as Monkey Bread? Alot of people serve it for Christmas morning because it's that good. Well, here is an easy method that is simply TO DIE FOR! I served it as dessert after some warm soup on a cold and windy day. 5 out of 5 thumbs were way up! Recipe found at Stephanie's Kitchen.


2 tubes of refrigerated biscuit dough (20 biscuits total)
1/2 c. sugar
1 tsp. cinnamon
4 T. butter
1/2 c. brown sugar

Preheat oven to 350 and spray your muffin tin with nonstick spray. In a bowl, cut each biscuit into 4 pieces. (I used my kitchen shears). In a large bowl or resealable bag, combine the sugar and cinnamon. Add about half of the dough to the cinnamon-sugar mixture and move around until coated. Fill each muffin cup with about 6-8 pieces of dough-using up all the dough pieces. In a small saucepan, bring the butter and brown sugar to a boil. Spoon about a tablespoon of the carmelized goodness over each muffin cup. Bake in the oven for about 20-25 minutes or until baked through. Best when warm just out of the oven.
Now, you might see that bubbled out caramel "mess" on the muffin tin and think "Man! What a mess." But let me tell you, we were fighting over that brittled yumminess and cleaned it off in no time. ;)

BUNUELOS

A really tasty Mexican treat.

1 c. sugar
1 tsp. cinnamon
1/8 tsp. nutmeg
1/8 tsp. salt
12 medium flour tortillas
oil for frying
garnishes: we like honey and whipped cream but caramel or chocolate sauce would be good, too
brown paper bag

Preheat 1 inch on oil in a pan to 375. Combine sugar, cinnamon, nutmeg, and salt in a bowl; pour into paper bag. Cut tortillas into 4 triangles. Fry each triangle in the oil until lightly browned and crisp, turning once. While still warm, add to sugar mixture in the brown paper bag and shake gently to coat. To serve, drizzle with honey and top with whipped cream.

SOUR CREAM CHICKEN ENCHILADAS


4 chicken breasts, cooked and shredded or cut into chunks
2 cans cream of chicken soup
1 pint sour cream
2 cups grated cheddar cheese
1 tsp minced onion
1 4 oz can green chilis (or less to taste)
1 pkg medium sized flour tortillas

Mix ingredients together and fill tortillas. Place seam side down in a greased 9x13 pan. May sprinkle more shredded cheese on top if desired. Bake at 350 for 30 minutes.

Makes approximately 6-8 enchiladas.

CARAMEL APPLE SALAD
Weight Watchers Friendly

4 granny smith apples, chopped into bite size pieces
1 20 oz. can crushed pineapple (in own juice, slightly drained
1 small box instant butterscotch pudding
1 8 oz. container Cool Whip
dry roasted peanuts

Combine pineapple and dry pudding mix together in a bowl. Add chopped apples and stir to combine. Fold in Cool Whip. Chill for a few hours before serving. If desired, top with chopped peanuts. If I am trying to pass this as dessert, I reserve a little of the Cool Whip and put a dollop on each serving, a drizzle of caramel syrup, and then the chopped peanuts.

To make this Weight Watchers friendly, use sugar free pudding, fat free cool whip, and omit the peanuts.
WW=6 servings 3 points each)

ACTUALLY SOFT & CHEWY
RICE KRISPIE TREATS

I don't know about you, but for years whenever I would make these
cereal treats, they always turned out hard, dry, and less than great.
I found this version and a few tips* on Recipezaar, and now I can say
I make great ones!

1/4 c. butter
16 ounces marshmallows
1 teaspoon vanilla
6 cups Rice Krispies

Melt butter in a large pan over medium heat. Add marshmallows and allow to melt, stirring constantly until *ALMOST* smooth. Remove from heat and add vanilla and cereal. Stir until cereal is completely covered with marshmallow mixture. Pour into a greased  9X13 pan. *DO NOT*  pack down. Allow to cool 2 minutes then gently press down just until they are flattened evenly. Cool completely and cut into squares. Enjoy!

BRUSCHETTA CHICKEN BAKE

This is an easy, pretty healthy recipe from Kraft's Food & Family Magazine.

1 can diced tomatoes, undrained (my husband has issues with canned tomatoes so I used spaghetti sauce instead)
1 pkg. chicken flavored stuffing mix
1/2 c. water 2 cloves garlic, minced
1-1/2 lb. boneless skinless chicken breasts, cut into bite size pieces
1 tsp. dried basil leaves
1 c. 2% milk shredded mozzarella cheese

Preheat oven to 400. Mix tomatoes, stuffing mix, water, and garlic just until stuffing is moistened. Layer chicken, basil, and cheese in a casserole dish or 9 X 13 pan. Top with stuffing mixture. Bake for 30 minutes or until chicken is done.

JUNIOR MINT BROWNIES
Weight Watchers Friendly

1/4 c. butter
32 (about 3 ozs.) Junior Mints candies
1 c. flour
1/4 tsp. baking soda
1/8 tsp. salt
2/3 c. sugar
1/3 c. unsweetened cocoa
1 large egg
1 large egg white

Preheat oven to 350 degrees. Coat bottom of an 8 inch square baking pan with cooking spray. Combine butter and mints in a 2 cup glass measuring cup. Microwave on high for 30 seconds or until soft. Stir until smooth, and set aside. Lightly spoon flour into a dry measuring cup, and level with a knife. Sift together flour, soda, and salt in a bowl. Combine sugar, cocoa, egg, and egg white in a large bowl. Beat at medium speed until well blended. Add mint mixture and beat well. Add flour mixture; beat at low speed just until blended. Pour batter into prepared pan. Bake at 350 degrees for 20 minutes or until a wooden pick inserted in center comes out clean; cool completely on a wire rack.

NOTE: Two large (1.5 ounce) mints or 6 miniature chocolate-covered peppermint patties (such as York) may be substituted for 32 junior mints.

Makes 16 brownies  WW Points each: 3

CHICKEN POT PIE SOUP

2 tsp. oil or butter
1 onion, diced
2 carrots, diced
2 celery stalks, diced
ground pepper to taste
4 c. water
2-3 potatoes, peeled and diced
1 c. sweet peas
fresh dill or 1/2 tsp. dried dill, optional
2 T. butter or margarine
2 T. corn starch
1 1/2 c. milk
1 pkg. chicken gravy or country gravy mix
2 c. diced chicken
pie crust for single-crust pie (optional)

Heat oil or butter in a large stockpot. Add onions, carrots and celery. Cook for 2 minutes. Season to taste with pepper. Cook an additional 3 minutes. Stir in water. Bring to a boil; reduce heat, cover and simmer as long as desired, but at least 5 minutes. (I had mine simmering for 30 minutes.) Cook potatoes in salted water until tender. Add peas for the last minute or so. If using fresh dill, add a few sprigs in with the potatoes and then remove when the potatoes are done. Drain potatoes. In a small saucepan, prepare gravy mix as per package directions. Set aside. In a separate pot, melt butter. Add corn starch and stir and cook 1 minute. Whisk in milk, bring to a boil and cook until slightly thickened. Add prepared gravy mix and stir to combine. Add chicken and vegetables. Simmer until ready to eat. Can top with crumbled pie crust or we have done Ritz crackers and that was good too.