Tuesday, August 12, 2008

Chicken Casserole with Stuffing

An American Classic!

Chicken tenders (about a pound)
Cream of mushroom soup
Mixed vegetables
Half-dead mushrooms ;) (optional)
Stove Top Stuffing
Sour cream

Pour the stuffing into a bowl.

Next, poor 1 1/2 cups water into the bowl and mix the stuffing. Set aside while you do the rest of the work.

I had some mushrooms in the fridge that needed to get eaten pronto so I sliced them up.

I also happened to have about 1/3 cup of sour cream. I bet you can make this even without the sour cream.

Pour the cream of mushroom soup into the sour cream and mix together.

Cut the chicken tenders into bite-sized pieces and put in a 2 quart casserole dish that's been sprayed with cooking spray.

Add the soup mixture.

Mushrooms want to go into the party!

Then I added about 2 cups of mixed vegetables.

Mix all of that up.

Finally, top it with the stuffing. I cooked mine in a 375-degree oven for about 50 minutes. Make sure your chicken is done.

When it comes out it's kind of crispy and beautiful!

Dig in!

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