Ingredients

• 2 pounds chicken breast
• 1 tablespoon sage
• 32 ounces Chicken Broth
• 32 ounces frozen cubed hashbrowns
• 10.5 ounce cream of chicken soup
• 1/2 cup butter melted
• 1 cup frozen veggies
• 8 ounces sour cream
• 8 ounces shredded cheddar cheese
• 1 cup french onions
• Salt to taste
• pepper to taste

Instructions

1. Preheat oven to 400F
2. Place the chicken, sage, salt and pepper in a pan and cover it with the broth. You need to make sure the chicken is covered with the broth. If not add more chicken broth or add water.
3. Bring the chicken to a simmer, cover and cook 30-45 mins or until done.
4. Take chicken out of the pot and and shred it.
5. Mix the cream of chicken, 1 cup of chicken broth from cooking the chicken, hashbrowns, cheese, 1/2 cup of the french onions, frozen veggies, melted butter, and sour cream together in a large bowl until mixed.
6. Pour into a greased 9x13 baking dish and top with remaining french onions.
7. Cover and bake 30-45 or until potatoes are done.
8. Remove foil and bake for an additional 5 minutes.

Source: Cheesy Chicken and Potato Casserole with Veggies

Ingredients

Scones

• ½ cup canned pumpkin purée (I use Libby’s)
• 1 large egg
• 3 tablespoons heavy cream
• 1 tablespoon molasses, such as Grandma’s Original
• 2 teaspoons vanilla extract
• 2 cups all purpose flour, spooned into measuring cup and leveled-off with knife, plus more for dusting
• ¼ cup plus 2 tablespoons dark brown sugar
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• ¾ teaspoon ground ginger
• ¾ teaspoon ground cloves
• ½ teaspoon ground nutmeg
• 1 stick (½ cup) cold unsalted butter

Glaze

• 1½ cups Confectioners' sugar
• 3 tablespoons canned pumpkin purée
• 1 tablespoon water
• ¼ teaspoon ground cinnamon
• ¼ teaspoon ground ginger
• ¼ teaspoon ground cloves
• ¼ teaspoon ground nutmeg

INSTRUCTIONS

1. Preheat the oven to 400°F. Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the pumpkin, egg, heavy cream, molasses, and vanilla. Set aside.
3. In the bowl of a food processor fitted with the blade attachment, combine the flour, brown sugar, baking powder, baking soda, salt, and spices. Process for about 20 seconds to combine; be sure no lumps of brown sugar remain.
4. Cut the cold butter into ½-inch chunks. Add to the food processor and pulse until the mixture resembles coarse meal – it should look unevenly crumbly with some pea-size chunks of butter within. Add the pumpkin mixture and pulse just until the mixture comes together. The dough will be very sticky, and you should still be able to see some pea-size clumps of butter.
5. Lightly flour a countertop or work surface. Dump the sticky scone dough onto the floured surface and dust the top lightly with more flour. Using your hands, gently knead the dough until it comes together into a smooth ball. Divide the dough in half. Dust your work surface with flour again and form each half into a 5-inch circle, about ¾-inch thick. Using a sharp knife dusted with flour, slice each circle into 6 even wedges (cut each circle in half, then cut each half into thirds). If the dough starts to stick to the knife, dust the knife with more flour. Place the wedges on the prepared baking sheet.
6. Bake the scones for 12 to 15 minutes. To see if they are done, peek at the bottoms; they should be slightly browned. Let the scones cool on the baking sheet for about 15 minutes.
7. Meanwhile, make the glaze: In a medium bowl, whisk together the Confectioners' sugar, pumpkin, water, cinnamon, ginger, cloves, and nutmeg until smooth. The glaze should be thick.
8. Spoon about 1 tablespoon of the glaze over each scone, letting it drip a bit down the sides. Wait about 30 minutes for the glaze to set, then serve.
9. Note: The scones are best served fresh on the day they are made but will keep well in a covered container for two days.
10. Freezer-Friendly Instructions: The dough can be frozen for up to 3 months. Put the dough wedges on a baking sheet, let set in the freezer, then place in a sealable bag and press out as much air as possible. Bake as needed directly from the freezer. (Allow 1 to 2 minutes longer in the oven.) To freeze after baking, let the scones cool completely and store in an airtight container, separating layers with parchment paper or aluminum foil. Before serving, remove the scones from the container and let them come to room temperature. (For best results, glaze after defrosting.) **If you have the option to freeze the scones before or after baking them, you will get the best results if you freeze them before baking.

Source: Pumpkin Scones with Spiced Pumpkin Glaze - Once Upon a Chef

Cheese Dill Scones

Ingredients

• 2 cups flour
• 2 teaspoons dry mustard
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup cold unsalted butter, grated or cut into small chunks
• 1 cup (4 oz.) shredded extra-sharp cheddar
• 1/4 cup (2 oz.) shredded parmesan
• 1/4 cup chopped chive
• 1/4 cup chopped dill
• 1/2 cup + 1 tbsp low-fat milk

Instructions

1. Preheat oven to 400°.
2. In a large bowl, combine flour, mustard, baking powder, and salt.
3. With your fingers or a fork, work butter into flour mixture until it resembles cornmeal studded with a few pea-size pieces.
4. Stir in cheeses, chives, and dill.
5. Add milk and stir to combine.
6. Transfer dough to a floured surface and gently knead 2 or 3 times until it comes together.
7. Pat into a 1-in.-thick disk and cut into 8 triangles.
8. Arrange triangles about 2 in. apart on a baking sheet.
9. Bake until golden brown and cooked through, 20 minutes.

Source: Cheese Dill Scones Recipe – Sunset Magazine