Random Ramblings: { CHICKEN STUFFING CASSEROLE } recipe

Wednesday, July 11, 2012

{ CHICKEN STUFFING CASSEROLE } recipe



We have this alot.  It is so easy and quick and the entire family LOVES it. 

It started one Easter when I was at my grandmas house.  She made the normal dinner, but then since she can never seem to make just a little also heated up some left over casserole and set that out as well.  It was so good and I asked her for the recipe.  She said oh its so simple its on the back of the stove top stuffing box. 
You can find their version HERE

But I do mine a bit different.  Ill share their recipe and tell you how we do ours. 

WHAT YOU NEED

1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken ( I use about 3 boxes )
1-1/2 lb. boneless skinless chicken breasts, cut into bite-size pieces ( I  cook and then shred ours and use about 6 lbs. )
1 can (10-3/4 oz.) condensed cream of chicken soup ( I use a large can or 4 small cans )
1/3 cup BREAKSTONE'S or KNUDSEN Sour Cream ( I use whatever brand )
1 pkg. (16 oz.) frozen mixed vegetables (carrots, corn, green beans, peas), thawed, drained ( I don't add any veggies )

MAKE IT

Heat oven to 400ºF. Prepare stuffing as directed on package. ( I don't prepare or cook the stuffing ahead.  We just moisten it with water or chicken broth.  Enough to just moisten all of it and set aside for later)
Mix remaining ingredients in 13x9-inch baking dish sprayed with cooking spray; top with stuffing.
( Layer chicken then soup mixture then stuffing )
Bake 30 min. or until chicken is done. ( I cook mine usually about an hour covered with foil and then about 15 - 20 minutes uncovered )

 WHAT I DO DIFFERENT

. . . . . . . .
I cook our chicken FIRST.  I always do for casseroles.  I just feel it is safer so we know the chicken is cooked.  And I usually cook my chicken then shred it up for the casserole. 

I do NOT put the vegetables in ours.  Just never have. 

We add lemon juice to ours.  This helps the sour cream from becoming curdled and nasty.  We add ALOT of lemon juice which gives it a nice tangyness to the dish. 

We do not prepare the stuffing.  We just moisten it with chicken broth or water and set aside.  DO NOT cook it. 

We double or triple ours when we make it. 
. . . . . . . .


First thing you do is moisten the stuffing.  If you don't have chicken broth on hand, water works just as good.  I usually use water, but this time just happened to have some broth on hand. 
After you put just enough liquid to moisten all the stuffing just set it aside. 

A tip I learned from PINTEREST (where else, right? ). 
If you take warm chicken and put the chicken breasts into your mixer it will shred them up perfectly. 
And what do you know, it works perfectly. No more burning your fingers on hot chicken. 

This is about 5.5 - 6 pounds of chicken shredded up and put into the bottom of the pan. 

Mixture of sour cream and cream of chicken soup (and here is where we add the lemon juice). If I have it on hand I will sprinkle in some lemon pepper as well. 

Spread the mixture right over the chicken.

Make sure it is covered completely.

Top with the moistened stuffing.  Cover and cook until heated all the way through. I will usually cover and cook for about an hour.  Then I will uncover it let the stuffing get a bit toasty on the edges. 

Take out of the oven and serve hot.  Be careful it is usually very hot. 

I always make this with mashed potatoes.  We will either have a veggie or a salad with it too. 

It is equally as good the next day heated up too. 




Have you made your own version of this recipe before?  What is your favorite casserole recipe? 



~ N I C O L E

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