Chicken Zucchini Casserole


  • 1 (6 ounce) package chicken stuffing mix
  • 1/2 cup butter (melted)
  • 3 medium zucchini (diced)
  • 3 boneless skinless chicken breasts
  • 1 (10.75 ounce) can cream of chicken soup
  • 2 cup instant rice
  • 3 cup chicken stock
  • 1/4 cup mascarpone cheese
  • 1/2 onion (diced)
  • 1/2 cup sour cream or plain yogurt


  1. Preheat oven to 350 degrees F.
  2. In a large bowl, combine the stuffing mix and melted butter. Set aside.
  3. Add zucchini, cream of chicken soup, onion rice, mascarpone, chicken stock, and sour cream to the stuffing in the large bowl.
  4. Spread zucchini mixture in an even layer in a 9 x 13 inch glass pan sprayed with nonstick cooking spray.
  5. Place chicken breasts on top of rice mixture.
  6. Bake, uncovered, for 40-50 minutes.
  7. Remove from oven and top with stuffing mixture.
  8. Bake, uncovered, until chicken breasts are cooked through (165 degrees).
  9. If, after 10 minutes, chicken is not cooked and stuffing mixture is starting to get too dark, cover with foil until chicken is cooked.

4 Ingredient Crusty Bread

1 1/2 Total Rising Time 40 minutes baking

3 – cups all purpose flour 
2 – teaspoons active dry or instant yeast
1  1/2 – teaspoon kosher or sea salt 
1  1/2 – cups hot water

Covered Dutch Oven or Cast Iron Dutch Oven with lid


1. In a large bowl, combine flour,  yeast and salt. Stir in warm water until well combined.  

2. Cover bowl with plastic wrap and let stand at room temperature for 1 hour. 

3. After the dough has rested for one hour, place it on a well-floured surface (the dough will be wet) and sprinkle with a flour. 

4. Using a scraper (or place the dough on a piece of floured parchment paper and use the sides of the paper) fold dough over several times and shape into a rough ball. 

5. Line a large bowl with a piece of parchment paper that has been sprayed with non stick baking spray. Place dough in bowl, cover with a towel and let sit on the counter for 20 -30 minutes. 

6. While the dough rests,  place a 3-6 quart Dutch oven with lid in the oven and preheat to 450 degrees. 

7. After 20 – 30 minutes, using oven gloves remove the lid to the pot and lift the parchment paper with the dough and transfer into the hot pot. The dough will sit inside the pot lined with parchment paper. 

8. Cover and bake for 30 minutes

9. After 30 minutes, remove lid. Bread should be light golden in color. 

10. Leave the lid off and return the (pot) bread to the oven and bake uncovered 10 – 15 minutes longer. Bake until bread gets a dark golden brown (not burnt), about 190 degrees.

11. Remove from oven and place on cooling rack. Cool bread for 30 minutes before slicing. 
Cook’s Note:  For a crunchier loaf allow the bread to cool directly on the oven rack (with the oven OFF and the door partially open) for about 15 minutes then remove to a cooling rack. 

Instant Yeast:can be added straight into the flour.  

Active Dry Yeast:needs to be dissolved in water first according to the package directions. When it gets bubbly and foamy mix in with the rest of the ingredients. 

Buttermilk Biscuits with Salted Honey Butter

5 1/2 cups all-purpose flour, plus more for surface

1 1/2 teaspoons granulated sugar

3 1/2 teaspoons baking powder

1 tablespoon plus 1 teaspoon kosher salt

1/2 teaspoon baking soda

1 1/2 cups (3 sticks) unsalted butter

2 cups buttermilk 

1/4 cup heavy cream 

2 large egg yolks, beaten to blend

Preheat oven to 375. Pulse baking powder, salt, sugar, baking soda, 2 cups flour and chilled butter in a food processor until largest pieces of butter are the size of a nickel. Transfer to a large bowl with the remaining flour and toss together until butter appears evenly distributed. Add buttermilk over entire mixture all at once and knead mixture until a shaggy dough forms and almost no dry is left at the bottom of the bowl. Turn out onto a lightly floured surface and pat into roughly a 12”-14” thick rectangle.

Begin by doing a tri-fold, starting from the left, fold the dough halfway to the center, and then fold from the right over top of the first fold. Press down to make sure dough is compact and flatten out again to make a rectangle shape. Rotate dough 90 degrees and fold the dough from the top down. Again, press dough down and reshape into a rectangle. Rotate 90 degrees again, and fold from left to right. Repeat the process 2 more times, ending with a fold from left to right.

Using a rolling pin, adjust dough to desired thickness, about 3/4 of the height of your biscuit cutter. Dip biscuit cutter into the flour to prevent sticking, and then cut straight up and down, careful not to twist the biscuit cutter. You should get about 4 biscuits out of your first rectangle. 

Press remaining dough together and reshape into a small rectangle. Cut out 2 additional biscuits. Repeat as many time as necessary until only a small amount of dough remains. 

Mix egg yolks and heavy cream with a fork until blended. Brush tops of biscuits lightly with mixture and place on a baking sheet. Bake until golden brown, about 30-35 minutes.

Honey Butter

1 stick butter
1 cup honey In a small saucepan, melt butter and honey until combined. Brush a generous amount over biscuits while both the honey butter and biscuits are hot. Sprinkle tops with generous amounts of sea salt.