Friday, January 21, 2011

Creamy Chicken and Stuffing Casserole.

I like to cook, but I am not a purist and have been known to stock a variety of cream of something soups and the like in my cupboards.  Sometimes you just need the convenience that these types of things afford.  Sometimes on a Friday night, after a long week, you just need to be able to throw something together without a lot of fuss.

  The following recipe is a take-off of a recipe on a Stove-Top Stuffing box.
  • 1 box of Stove-top stuffing prepared as directed (but I never really put the margarine and no one cares!)
  •  4-6 boneless chicken breasts
  • 1 can of cream of chicken soup (could be cream of anything)
  • 1/3 cup onion dip (because I had that, and not the sour cream called for.)
  • 1/2 teaspoon chervil
  • 1/2 teaspoon dill weed
  • 1/3 teaspoon celery seed.

Mix all the soup, dip, and herbs.  Place chicken in a baking dish. Top with soup mix.  Then top with stuffing.  Bake at 400 degrees for about 30 minutes until chicken is tender and cooked through and stuffing is nicely browned.

1 comment:

Josh and Kelly said...

Agreed :) I tossed Sloppy Joe Bake together tonight!