Corny Chicken Bake

Ingredients
2 boxes of cornbread stuffing mix
2 14.75oz of creamed corn
2 celery rib, chopped
4-6 chicken breasts
1/4 cup brown sugar
1/4 cup butter or margarine, melted
3 tbsp of mustard (I used Gulden's Spicy Brown)

Directions
Pre-heat oven to 400*
In large bowl, combine stuffing, corn & celery
Spoon into greased 9x13 dish
Top with chicken breasts
Wisk together brown sugar, butter & mustard. Drizzle over chicken
Bake uncovered for 25-30 minutes

Pasta Bake

This dish is SUPER easy and everyone seems to really like it!

Prego used to have specially marked jars for Pasta Bake. I was so disappointed when they stopped making it - until I realized that if I could recall the actual recipe, I could just use a regular ol' jar of pasta sauce! So...here you go. Enjoy!

I wish I had thought to take a picture *before* we had eaten most of it...

Ingredients:

• 1 box of pasta - UNcooked (I use the curly, hollow pasta, Cellentani)
• 1 Jar spaghetti sauce (I use Prego Traditional)
• 1 spaghetti sauce jar filled with water
• 2 - 3 cups of shredded cheese (I use a cheddar/mozzarella mix; sometimes I add Parmesan too)
• Meatballs - cooked (Optional)

Directions:

1. Preheat the oven to 425.
2. Put the pasta, sauce, and water into a 9X13 pan. Stir. Cover with foil and bake for 35 minutes.
3. Stir. Add meatballs and cheese. Bake uncovered for 10 minutes.

(I usually just get the frozen meatballs and pop them into the oven beside the pasta during step 2.)