Stuffing Chicken Casserole |
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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 2 |
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This recipe was quite a hit at my son's engagement party a few years ago. Ingredients:
4-2/3 cups water, divided |
2 boneless skinless chicken breast halves |
1 small onion, quartered |
1 celery rib, cut into 1-inch pieces |
1 large carrot, cut into 1-inch pieces |
salt and pepper to taste |
2 cups herb stuffing mix |
1/4 cup butter, melted |
3 tablespoons homemade cream-style soup mix |
1/2 cup sour cream |
1/2 cup frozen peas |
Directions:
1. In a large saucepan, combine 4 cups water, chicken, onion, celery, carrot, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until chicken juices run clear and vegetables are tender. Remove and set aside chicken and carrot. Strain broth, discarding remaining vegetables. Set aside 1/2 cup chicken broth. (Discard or save remaining broth for another use.)
2. In a bowl, combine stuffing mix and butter. In a microwave-safe bowl, whisk together the soup mix and the remaining water. Microwave, uncovered, on high for 1-1/2-2 minutes, whisking occasionally. Add sour cream and reserved broth. Stir soup mixture into stuffing mixture. Place half the stuffing mix in a greased shallow 5-cup baking dish; top with reserved chicken and carrots, then peas. Cover with remaining stuffing mix. Cover and bake at 350° for 20-30 minutes or until heated through. Yield: 2 servings.
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