Thursday, September 22, 2011
Easy Chicken Bake
I love to cook and consider myself very middle-of-the-road when it comes to cooking. There are days when, as much as I like to do DIY groceries and make dishes from scratch, I just don’t want to do it. Yesterday was one of those days. I thawed out a pound of chicken breasts and just wasn't motivated to do anything very creative with them. So I turned to a freezer/pantry shelf recipe that I have had for years. Quick, easy, and good that is what I wanted.
This recipe came from the back of a Stove Top box. It can be varied by using different flavor stuffing mixes and other vegetables. In fact, last night I used some chopped sugar snap peas that I cooked separately in boiling water for a few minutes and some chopped red pepper. One can vary the mixed vegetables by using California Mix or other combinations, peas and carrots, chopped broccoli, etc. If using frozen veggies, I put them in a strainer or colander and thaw them out under running hot water. This dish can also be made with already cooked chicken, just reduce the baking time.
Easy Chicken Bake
1 Pkg. (6 oz.) Stove top Cornbread Stuffing Mix, prepared
1 to 1 /2 lbs. boneless, skinless chicken breasts, cut into 1-inch pieces
1 (10 3/4 oz.) can cream of chicken soup (or make your own)
2 to 4 T. water to rinse out soup can
1/3 c. sour cream
1 (16 oz.) pkg. frozen mixed vegetables, thawed and drained
Prepare stuffing mix with water and butter according to package directions. Set aside. Put chicken, soup, sour cream and vegetables in a greased 9x13-inch baking dish. Use water to rinse out soup can and add. Mix together well. Top with prepared stuffing mix. Cover. Bake at 400 degrees 15 minutes. Remove cover and bake 15 minutes more or until chicken is done. Makes 4 to 6 servings.
Linking to It's a Keeper Thursday and It's A Keeper Co-Host
Full Plate Thursday