Roast Chicken with Dressing

Serves: 5
Total Calories: 3,470


Roast Chicken With Dressing
Whipped Potatoes
Chicken Gravy
Favorite Blueberry Salad
Buttery Dinner Rolls
Coconut Cream Pie


Prepare enough chicken to feed the family for 2 meals (either roast 2 chickens or save half of the meat from one fryer, depending on size of your family's stomachs). Pick leftover chicken off of bones and freeze or refrigerate for Thursday's Polynesian Chicken and Rice.
Make 2 batches of vanilla pudding. Use one for the Coconut Cream Pie and reserve the rest in the refrigerator to use for Vanilla Pudding Treats on Tuesday. For an easier pie, use instant pudding mixes.
Prepare Favorite Blueberry Salad in the morning so it will have time to set.
Either pull frozen rolls from the freezer or make a batch and freeze half for a future meal. If you make your own bread, you can use some of the dough to shape into rolls, thus only making bread dough one time.
To make Sunday dinner easier, you can rely on instant potatoes and gravy mixes. Otherwise, peel the potatoes and cook them after you put the chicken in the oven, and use the chicken drippings to make chicken gravy after removing chicken from the oven.
Chop enough onions to use for the dressing (1/2 cup), Monday's Spaghetti Pie (1/4 cup), and Friday's Tacos (3 tablespoons) and Scalloped Corn (1/4 cup). Total Onions: 1 cup + 3 tablespoons.

Nutritional Facts:

Serves: 5
Total Calories: 3,470
Calories from Fat: 1,250

This Roast Chicken with Dressing recipe is from the DVO Meals Cookbook. Download this Cookbook today.

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