Saturday, August 25, 2012

Make-Shift Dinner: Chicken & Stuffing Casserole

KGK loves chicken casseroles. So he asked recently if we could have one. A suggestion for dinner....SURE! I am always looking for suggestions and this sounded like just the thing to make.

Chicken & Stuffing Casserole

This was incredibly easy. Typically, I will use regular chicken breasts to cook, but sometimes using a can of chicken works just as well when you don't have any chicken in the house. From start to finish, you can probably make this in all of 45 minutes, but prep didn't take much time at all!

Here's the breakdown:

1 box chicken (low sodium) stuffing
1 can low sodium chicken broth
1/4 stick butter

Chicken Mixture:
2 large cans of chicken, drained (or 3-4 regular chicken breasts, cut into bite size pieces)
1 can cream of chicken soup, condensed, low sodium
1 can cream of celery soup, condensed
1 c. shredded carrots
1.5 c. green beans

The How-To:
In a saucepan, pour the chicken broth & butter and bring to a boil (then set aside off the burner after it comes to a boil). While that is coming to a boil, mix together your chicken mixture. Pour chicken mix into a 13x9 pan. Then in another large bowl, pour the dry ingredients of your stuffing. Use a small spoon to sprinkle the chicken broth & butter mixture over the stuffing. NOTE: DO NOT POUR. Once the stuffing gets too wet, you can't go back. It will be soggy. So sprinkling lightly and stirring frequently will help make the liquid mix in evenly. Then, put stuffing on top of the chicken mixture in the pan.
Bake at 400 degrees for about 25-30 minutes or until bubbly (and if you used raw chicken, be sure it is cooked through. Maybe add about 10 minutes for raw chicken).

(If you want your veggies to be less crunchy, try using frozen carrots and french cut green beans).

"The Goods"

Before adding the stuffing on top & After Baking (ready to serve!)

 Hope you enjoy!


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