INGREDIENTS:
-4 chicken breasts, cut into small cubes
-Two 10.5oz cans of cream of chicken soup
-1 cup of sour cream
-Two 16 oz bags of frozen mixed vegetables, thawed (I found a medley from Aldi that has carrots, peas, green beans & corn)
-2 boxes of instant stuffing (I used chicken flavor)
-Milk (as needed, see notes)
-Dried thyme
-Dried rosemary
-Poultry seasoning
-Salt/pepper
-Olive oil
INSTRUCTIONS:
1. Heat a large skillet & drizzle with olive oil. Cook cubed chicken & season with dried thyme, rosemary, poultry seasoning, salt & pepper. Stirring as you season to coat all sides. Remove from pan & drain of excess liquid (I use a fine strainer for this). Set aside.
2. Cook both boxes of stuffing according to package directions.
3. In a large bowl, combine soup & sour cream. Whisk until smooth. ***Note*** loosen this mixture by adding milk a few splashes at a time. You want it to be a thick but also want to thin it out slightly. About 1 cup of milk.
4. Mix in thawed vegetables & chicken. Season with salt & pepper & stir to combine everything. Place mixture in a 9x13 baking dish & top evenly with cooked stuffing. I always have a little left over!
5. Bake at 400 for 30 mins or until bubbly. I like to broil mine at the end so that the stuffing topping is a little crunchy.
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