Here is another way to use Thanksgiving leftovers...
A few weeks ago, I was looking at a Family Circle magazine and noticed a Stove Top Stuffing ad with an easy chicken-bake recipe. I jotted it down, and bought the ingredients on my next food shopping trip. It was a ginormous success!
6 oz. pkg. Stove Top Stuffing mix for chicken.
1½ lb. boneless skinless chicken breasts, cubed.
10 oz. can condensed cream of chicken soup.
1/3 cup sour cream.
16 oz. bag frozen mixed vegetables, thawed and drained.
Prepare stuffing mix as directed on package and set aside. Mix chicken, soup, sour cream, and vegetables in 9x13 baking dish. Top with prepared stuffing. Bake @ 400ยบ for 30 min. or until chicken is cooked through.
When I made this dish, I cooked the chicken first so all I had to do was heat the casserole through which cut the cooking time in half. Then, I used fat free sour cream and the Campbell's soup that has hardly any sodium or fat. I didn't use any of the butter called for to make the stuffing, and I baked it in a 2½ qt. casserole dish.
As we were all eating our Thanksgiving dinner yesterday, I thought this recipe would taste great made with leftover turkey. You could also use up any leftover stuffing and veggies.
1 comment:
Your dish was a hit with my family also-thanks!
Post a Comment