Chicken Stuffing Casserole

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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 9×13 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 panggangan 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 9×13 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

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