Diane's Chicken & Stuffing Casserole

Diane's Chicken & Stuffing Casserole

     This recipe isn't mine at all - its MY variation of a classic from Kraft.  They use 3 cups of a vegetable mix, no cheese in the original.  I use cheese, steamed broccoli and at Thanksgiving - all bets are off as you can build a beautiful "Leftovers Casserole" using cranberry sauce, turkey and stuffing! Enjoy! Diane 

Diane’s Chicken & Stuffing Casserole
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Ingredients:
2-3 chicken breasts, sliced thin and cut into bite sized pieces.
2 cups shredded cheddar cheese
olive oil or cooking spray
1 package StoveTop Chicken Stuffing
1 10oz can 'cream of chicken' condensed soup
1/3 cup sour cream
1 12oz bag frozen broccoli florets,  *or 2 cups steamed fresh florets
Salt & Pepper

Directions:

• Preheat Oven to 400f.
• Prepared StoveTop Chicken Stuffing according to package (set aside)
• Prepare broccoli, I steam mine. (Set aside)
• Smear a 9x13 baking dish with olive oil or spray with cooking spray.
• Place cut raw chicken in bottom of baking dish, lightly salt & pepper.
• Place broccoli on top of chicken, lightly salt broccoli.
• Sprinkle 1/2 the cheese over broccoli.
• Place chicken soup, sour cream into baking dish, mix everything until blended.
• Finish by sprinkling remaining cheese over top of everything, along with a sprinkle of pepper.
• Carefully spread prepared stuffing all over top of casserole.
• Bake uncovered 30 mins or until chicken is cooked through and bubbly.

Variation for Thanksgiving Leftovers: Use leftover turkey, some leftover cranberry sauce, leftover turkey dressing/stuffing. Use any leftover vegetables you think would add to the casseroles flavor.  Omit cheese if preferred .


Recipe adapted from Kraft by: Diane Bake

READY FOR THE OVEN