From the Pantry...Chicken or Turkey Casserole

[Cathy Monaghan]

Here's a simple casserole that's just your pantry away. The only item from the ship's ice box is the cheese.

Ingredients:

• 1 1/4 cups boiling water
  3 Tbsp olive oil
  4 cups boxed stuffing (Stove Top, Pepperidge Farm, etc.)
  1 can (15-oz.) vegetables -- mixed or whatever you've got
  3 cans (5-oz. each) of chicken or turkey
  1 can (10 3/4 ounces) Condensed Cream of Celery Soup
  1/2 cup Parmalat milk
  1 cup shredded Cheddar cheese

Preparation:

Stir the water and olive oil in a medium bowl. Add the stuffing and mix lightly.
Spoon the stuffing mixture into a 2-quart shallow pan. Top with the canned veggies and chicken/turkey.
Stir the soup, milk and 1/2 cup cheese in a small bowl. Pour the soup mixture over the chicken/turkey.
Sprinkle with the remaining cheese.

Bake at 350°F. for 30 minutes or until the mixture is hot and bubbling.