Chicken Stuffing Casserole w/summer squash
I had to use up some random peas from the garden, an open bag of stuffing, and shredded cheese from taco night. So this is what I came up with.

There are always things I keep on hand like: stuffing, cream soups, beans, etc. I have a well stocked pantry as a matter of fact and shop rarely since it isn’t close by. Also, I am a super saver. On average I save 40-50% at the grocery store. So not only is this a meal that stretches leftovers, but your budget as well. This meal I would say could feed 5-6 people. Total estimated cost a little over 2 bucks.

Preheat oven to 350 degrees

In a 2 Qt casserole dish make filling:
1 precooked chicken breast, diced or shredded into bite sized pieces
6 baby carrots, thinly sliced
Handful of fresh peas, shells
½ summer squash cubed
1 can cream of chicken
3 tbls chicken broth
¼ c cheddar cheese shredded
¼ tsp thyme
Pepper

Combine above and flatten.

Topping:
3 tbls melted margarine or butter
½- ¾ package stuffing (I used low sodium stovetop chicken)
Some chicken broth, just enough to make stuffing moist (stir/fluff with a fork)

Apply topping and spread to the edges.

Bake for 30 min approximately or until topping is browned and carrots are tender. The mixture should be bubbly.