Tuesday, November 4, 2014

Chicken Stuffing Bake Recipe

Now here is an awesome recipe! I've made this recipe twice now with the intent of getting pictures, but both times this happened before I could get the pictures!!

Yup! It is that good! You really do have to try this one for yourself. It is so good because it's chock full of flavor, the stuffing ends up with just the right amount of crunch, and it's full of cheese! And, who doesn't love cheese?!

Another amazing thing about this recipe is that it never has to taste the same twice! You could use any soup, or vegetable that suites your fancy.

Also, this one is so simple, my husband managed to make it successfully! And that is saying something for someone that can turn out cookie balls and cookies thin as a tortilla from the same recipe.

Chicken Stuffing Bake Recipe
From the kitchen of Britteny's Boutique

  • 2 Chicken Breasts (cubed)
  • 1 can cream soup (your choice)
  • 1/2 c. milk
  • 1c.grated Cheddar Cheese
  • 1.5 cups. Veggies (peas, corn, carrots, broccoli all work well)
  • 1/2 tsp pepper
  • 2 garlic cloves minced
  • 1 small onion diced
  • 1 box prepared Stuffing

  1. Preheat oven to 375
  2. Grease 13x9 baking pan
  3. Cook chicken, onions, and garlic until chicken is thoroughly cooked
  4. In a bowl mix soup, milk, cheese, and pepper
  5. In prepared baking pan place chicken mixture, veggies, and soup mixture
  6. Top with prepared stuffing
  7. Cover and bake 30 minutes
  8. Remove foil and bake another 10 to 15 minutes until stuffing is crisp on top

  • If using frozen veggies, you'll want to thaw them first as the water will throw off the casserole.
  • Also, this will double as a Thanksgiving left-over casserole with these substitutions:
    • Left-over turkey for the chicken (about 2-3 cups)
    • Left-over gravy for the soup (approximately 15 oz.)
    • Left-over stuffing for the boxed stuffing (about 4 cups)
    • Any of your hardier left-over veggies that you have.
    • You could even layer some mashed potatoes on the bottom!

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