In article >, "jmcquown"
> wrote:

> Gal Called J.J. wrote:
> > Warning: the following recipe contains "cream of" soup -- if that sort
> > of thing isn't your style, please accept my apologies and enjoy the
> > following cooking cartoon:
> >
> > http://www.grinningplanet.com/2004/0...oking-joke.htm
> >
> > Now, for those who do like cooking with "cream of" soups, I found
> > this recipe on the back of a Campbell's soup label and we tried it
> > last night. DH and DS loved it:
> >
> > Chicken & Stuffing Skillet
> >
> > 1 T. butter or margarine
> > 4 boneless chicken breast halves
> > 6 oz. instant dry stuffing mix
> > 1 can cream of chicken soup
> > ½ milk
> > ½ C. shredded cheddar cheese
> >
> > In large skillet over medium heat, melt butter; add chicken and
> > cook 12-15 minutes or until done. Remove from pan and set aside.
> > Prepare stuffing in skillet according to package instructions,
> > except let stand 2 minutes. Tope with chicken. Mix soup and milk.
> > Pour over chicken. Sprinkle with cheese. Cover and heat through.
>
> Sounds like a quick and easy meal to me. I'd even consider throwing in
> some
> broccoli florets. Is the 1/2 milk supposed to be 1/2 cup or 1/2 can?
>
> Jill

Take your pick, Jillsie -- the difference is approximately 2 tablespoons
and I refuse to believe that it would make any difference a'tall.
--
-Barb, <www.jamlady.eboard.com> Sweet Potato Follies added 2/24/05.
"I read recipes the way I read science fiction: I get to the end and
say,'Well, that's not going to happen.'" - Comedian Rita Rudner,
performance at New York, New York, January 10, 2005.