Monday, June 3, 2013

Chicken and Stuffing Bake

I had this dish at a friends house years and years ago. It was before I was very good at cooking, but this looked like something I could handle.  You can find similar recipes on Kraft, but I am giving it to you how my friend gave it to me.  It is something I make when I need easy as I am just really opening packages up and mixing it up to bake. It does contain box mix, cream of chicken and such, but you can swap those things out for homemade.

1 pkg. Stuffing Mix for Chicken (6 to 8oz pkg)
3 pieces of bread - your choice - toasted and cubed
1 lb. boneless skinless chicken breasts, cut into bite-size pieces
1 can  (10-3/4 oz.) condensed cream of chicken soup
1/3 cup  sour cream
1 to 2 cups frozen mixed vegetables (carrots, corn, green beans, peas), thawed, drained

Heat oven to 375ºF.

Prepare stuffing as directed on package. Add cubed toast to stuff mix.

Mix remaining ingredients in 13x9-inch baking dish sprayed with cooking spray; top with stuffing.

Bake 30 min. or until chicken is done.

* A friend who started me on this recipe said that the one box of stuffing didn't quite cover the whole 9x13 so she added the toast as it mixed easily in with the stuffing mix. You can add a handful of croutons or bread cubes instead of toast - that was just her quick way of making the stuffing stretch.

* I have used low-fat sour cream with this and doesn't change the taste to me at all

* I add 2 cups frozen vegetables, but my friend only added 1 cup.

* I have used homemade stuffing - about 2 1/2 cups.

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