Diane's Chicken & Stuffing Casserole

10/30/2019

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

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