CHICKEN & STUFFING CASSEROLE

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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