Chicken Stuffing Casserole

A one dish dinner that takes just a few 

minutes to put together.

This casserole is just right for a busy fall day 

when you're short on time and crave a

homey comfort-food dinner. 

A nice salad is all you may want to add.   

 You can use 2-3 garlic cloves, minced in
place of the powder. Do that first and then
cut the chicken into bite-size pieces.

Mix it all together in a large bowl.,

I like to use the mixed vegetables in this because 

it gives it a homey pot-pie taste. But you can also 

use broccoli, green beans, peas and carrots, or

 a mixture of whatever you have in the freezer. 

 Spread it into the bottom o a sprayed 9x13 pan

 Prepare the stuffing mix in a saucepan on the
 stove or in a bowl in the microwave.

Spread the stuffing evenly over the top.
Bake in a 400º oven for 30  minutes, until
the stuffing is golden and the chicken is cooked.

A bonus is the leftover for lunch the next day. 

Chicken Stuffing Casserole

1-½ lb. boneless chicken breasts, 

cut into bite-size pieces

1 can cream of chicken soup

1 package (16 oz) frozen mixed vegetables

½ C sour cream

1 T dried minced onion (optional)

1 t garlic powder

1 t salt

½ t pepper

Combine the above in a large bowl. 
Spray a 9x13 pan and speed the chicken
 mixture evenly on the bottom.

*

Stove Top Stuffing Mix (chicken flavor)

1-½ C boiling water water

¼ c butter

In a separate bowl combine the butter and water. 

Microwave until it just comes to a boil and the 

butter melts. Stir in the stuffing mix, remove from

heat and stand 5 minutes. Fluff with a fork.

 Spread the stuffing over the top of the chicken 
to cover. Bake @400º for 30 minutes 
until the chicken is cooked. 6 servings

Enjoy!

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