Wednesday, June 17, 2009

Chicken Stuffing Casserole

On the menu tonight...

Mom sent me this new recipe a week or so ago. It was a huge hit for her, my dad, and sis. Obviously the hubs and I have to try it out now.

So simple. I had a lot of these ingredients already in the kitchen. Check it out!

Chicken Stuffing Casserole

1 Stove Top Chicken
1 cup hot water
1 1/2 lbs. Boneless-Skinless Chicken cut in 1 " pieces ( I baked mine ahead and added to the casserole)
1 Can Cream of Chicken Soup
1/3 cup Sour Cream
1 Bag (16 oz.) Frozen Mixed Vegetables, thawed and drained

Preheat oven to 400 degrees.

Sprinkle 1/2 cup of Stove Top evenly over bottom of 13 x 9 pan. Set aside. Add hot water to remaining Stove Top. Stir and set aside.

Place chicken over dry stuffing.

Mix soup, sour cream and mixed vegetables and spoon over chicken. Top with prepared stuffing. Bake 30 minutes or until cooked.