.okay so ive been making this for my family since i found it in a magazine. .its fast its easy and serves up to six good size portions. .i was in a rush last night to make dinner cause i spent all my time making cookies which i will post just look for .mandabear. . .while i was making dinner i was like hey why dont i share my discovery with those people who want something that gonna take less time to prepare then cook. .so here it is with detailed pics. .chicken stuffing casserole.
Here are the things youll need ....
2 quart casserole dish
1 can of cream of chicken
1 small container of sour cream
1 small bag of frozen mixed veggies (thawed and drained)
1 box instant chicken stuffing
3-4 chicken breast depending on the size (thawed)
Take the one can of cream of chicken and the small container of sour cream and put into medium size bowl.
Take the sour cream and cream of chicken mixture and add the bag of mixed veggies. Mix together.
Take 1/2 cup of the stuffing and put on the bottom of the casserole dish to keep the chicken from sticking.
Then add your cut chicken to the bottom of the pan. Making sure that the chicken isnt overlaping and the bottom is covered.
Take the veggie, sour cream, and cream of chicken mixture and place and smooth over the uncooked chicken.
Take the rest of the stuffing and add it to a cup of hot water. Let it set for a mintue and then add to the top of the casserole. Make sure to smooth over to cover all of the casserole.
Take the casserole and cover it with foil and preheat the over to 350 degrees F. I cook it till i get a reading off of the thermometer of 185 degrees F which is well done poultry. In my oven it usually takes and hour depending on the thickness of the chicken pieces.
Suggestions and comments welcomed!!
.Heres the cooked and almost gone casserole.