LOL! Now you knew I could commiserate. You can find faux rawhide chewies and Venison bones stashed to and fro around here. They really keep up with where they all are, too, lol. Istvan just has a collection of stuffed animals he makes scenes with or lines up in a row against the wall - Rudolf and his Dinosaur seem to be the major characters in his plays...

I ended up going with a chicken piccata. It was okay. I think I had too many browned bits (maybe they were too browned) or maybe it was the the rind in the lemon - the sauce was rather on the bitter side, unfortunately. My husband also came home with a $12 pie that was disappointing also from a bakery in the "high end" part of the city. A bunch of fruit, fresh/dried, poorly combined, too much cornstarch and underbaked crust. I really wanted a good food night, sigh, there's always tomorrow.

Have made that recipe and with success!

LOL okay... hope this helps My mistake.. I didn't say what size stuffing box (in Canada, I've only seen one size box)... 2 boxes (120 g each). You use a 2-quart shallow baking dish (I used an 8x8 inch square baking dish and it didn't overlow at all..far from it). I used 5 chicken breasts (I said 4 or 6 breasts because you can get six 4-oz breasts or four 6-oz breasts, etc... some are big!). Doesn't really matter. My dish could only hold 5 breasts. It bakes for a total of 45 minutes. It's not 3 cups of soup. You mix the 10-oz can of Mushroom & Garlic condensed soup with the 2/3 cup of water and 2/3 cup of sour cream. It isn't soupy at all! The chicken is very tender and moist. Anyways... that's the recipe and it was very good. Rich, but good. My husband had a taste of it when his sister-in-law made it and he bought the stuff for me to make it. I've only recently started cooking with mushroom soup (cuz I don't like it LOL), and I'm somewhat surprised that it doesn't really taste like mushroom soup. It's a heavy rich dish that goes well served with a light green salad. It's not complicated to make at all. Very easy in fact. Prepare stuffing; spread half on bottom of 2-quart shallow baking pan. Brown chicken breasts; arrange over stuffing. Combine can of condensed soup with 2/3 cup water and 2/3 cup sour cream; pour over chicken. Bake, uncovered, 30 minutes at 350F. Combine remaining stuffing with 1/4 cup chopped pecans; sprinkle over chicken. Bake, uncovered, for 15 minutes. Serves 4. When you brown your chicken, because it will bake for 30 minutes in the oven, you don't cook it all the way through so that it doesn't dry out in the oven. Pouring the "sauce" over the chicken doesn't make it dry while it's baking.