Monday, May 18, 2009

Chicken and Stuffing Bake

1/3 cup melted butter or margarine
1 small onion, chopped
2 celery stalks, chopped
1 (6 to 8 ounce) package stuffing mix
1 2/3 cups water or chicken broth
4-5 boneless skinless chicken breast halves, cut into 1 inch
chunks **
1 (10 ¾ ounces) can condensed cream of mushroom soup
1/3 cup sour cream or milk
16 ounce bag frozen mixed vegetables, thawed and drained

Melt butter in a medium saucepan and sauté onion and celery until softened (about 5 minutes). Remove from heat and stir in stuffing mix (and seasoning packet if included), coating well. Add the water or broth and stir to combine. Set aside to allow liquid to be absorbed. Prepare chicken and spread evenly in the bottom of a greased 9 by 13 inch pan. Top with thawed mixed vegetables. Combine soup with sour cream or milk and spoon evenly over chicken. Sprinkle stuffing mixture evenly over all. Bake, uncovered, in a 375 degree oven for 35 minutes or until chicken is cooked through.

Makes 4 to 6 servings.

**Can also substitute equivalent amount of cooked, chopped chicken as a great way to use up leftovers. This version can be cooked easily in a crock pot on low heat as well – just heat until all ingredients are warmed through and stuffing on top looks slightly browned. Yummy!

Serving Suggestions – additional steamed vegetables and homemade rolls

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