Smothered Chicken Sandwich w/ Sausage & Corn Stuffing

Smothered Chicken Sandwich

6 small boneless skinless chicken breast halves (1 1/2 lb)
1 can (10.5 oz) chicken gravy
1 pkg (6 oz) STOVE TOP Stuffing Mix for Chicken
1 1/2 cups hot H2O
6 slices wheat bread

Here's How:
1. Cook Chicken in large nonstick skillet sprayed with cooking spray for 3 min. on each side. Add gravy; cook 5 min. or until chicken is done. Meanwhile, mix stuffing mix and hot H2O.

2. Spoon stuffing over chicken; cover. Cook 5 min. or until stuffing is heated through.

3. Top bread with chicken and gravy.

4. Eat'um up!

Special note - food was cooked seperately for our purposes this weekend...and so stuffing would not be mushy upon delivery tomorrow.


Corn & Sausage Stuffing

1/2 lb. pork sausage (preferably above 50% lean)
1 2/3 cups hot H2O
1 pkg. (10 oz) frozen corn, shucked, thawed, and drained
1 pkg. (6 oz) STOVE TOP Cornbread Stuffing Mix

Heat Oven to 350 degrees F

1. Brown sausage in skillet; drain, reserving 1/4 cup drippings

2. Mix sausage, reserved drippings, hot H2O and corn in 1 1/2 qt. casserole. Stir in stuffing mix just until moistened.

3. Bake 30 min. or until heated through.

4. Slap it on the side and enjoy!

*Note: Hickory Acres is out of chicken for the season, so I used "natural" supermarket chicken breasts. The pork sausage is from Hickory Acres, though.
**Both recipes from Kraft Stove Top Recipes, copyright 2009.

Also, beware of deliciousness...just a friendly suggestion.

Brett.