1 6oz. package stuffing mix
1/2 c. water
1 - 1 1/2 lb. chicken breast
1 can condensed cream of chicken soup
1/3 c. sour cream
1 16oz. package frozen mixed vegetables
A savory weeknight casserole that comes together quickly – crispy and creamy with plenty of vegetables (that don't get all mushy!). Great for "soccer night," a healthy meal to send them off to sports practice.
Yield: feeds 6
Preheat oven to 400°F.
Spray a 9x13 baking dish with nonstick spray. Scatter 1/2 c. of the stuffing mix in the bottom of the baking dish.
Cube the chicken into bite sized pieces and spread in the bottom of the 9x13 on top of the stuffing.
In a medium bowl, add 1/2 c. hot water to the remaining stuffing mix. Stir to just moisten throughout. Set aside.
In another medium (on the larger side is good) bowl, combine the cream of chicken soup with the sour cream. Then stir in the vegetables.
(My "I don't like vegetables" son's only criticism of this dish was "It's too heavy on the vegetables. But that's just me.")
Spoon the creamy vegetable mixture (really, drop it in dollops kind of evenly) over the chicken in the baking dish.
Spread the stuffing over top of the vegetables.
Bake at 400°F for 30 min.
Plate up, eat up, then it's off to the game!
Submitted by Gretchen Grant Contributed on: and modified on Monday April 21st, 2008