Saturday, October 03, 2009

A Homey Dinner for a Chilly October Night

J loves chicken casserole, as well as broccoli casserole, so every so often I try to make something like that for her. Last night, I made a chicken & stuffing casserole, mashed potatoes with chicken gravy and corn. I was a little iffy about the casserole, but we both really liked it. Not so much the boy, but he picked the chicken out and had plenty to eat with the sides. He and his brother are not really casserole people, particularly if there is a creamy element to the dish. But, if you're a casserole person and you're not too high & mighty to cook with cream soups, I think you'll like this one.

Chicken and Stuffing Casserole

3 skinless, boneless chicken breasts, diced and cooked

14 oz. can chicken broth (I use the lower fat, lower sodium kind)

1 can cream of chicken soup (98% fat-free tastes just fine)

1 can cream of broccoli soup

8 oz. sour cream

1 bag herb stuffing mix (whatever kind you like is best. I used Pepperidge Farm in the red bag)

Preheat oven to 350 degrees. Place the chicken in an even layer in a 13x9 baking dish. Mix the soups and sour cream together. Pour over chicken layer. Top with stuffing & pour broth over the top. Brown the top. This will take about 15 minutes. Turn the heat up to 375 degrees and bake another half hour. Let stand 5 minutes before serving. This will feed 6-8. By the way, if the damn ring on the soup can comes off before you get the can open, do not attempt to open it with a can opener. It doesn't work on either end. Instead, get out a meat mallet and pound the top a good few whacks until it cracks open and then pry it the rest of the way up with a butter knife.

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