Friday, September 11, 2015

Chicken and Stuffing Hot Dish

My favorite meal growing up was my mom's fried chicken served with stuffing (and mashed potatoes with gravy and vegetables . . .which were not my favorite parts of the meal).  We ate this almost every Sunday and I always looked forward to it.  Fast forward to adulthood - who has time to fry chicken now days?  Forget it!  Instead, this hot dish captures that essence of chicken and stuffing and is just as satisfying without all the oil of frying.  Tender chicken, creamy sauce . . .and stuffing on the top which remains soft and squishy and just a little bit crunchy.  Oh my.  All the things I love!

Chicken and Stuffing Hot Dish
Serves 4-8

1 - 2 lbs of Boneless, Skinless Chicken 
1 (10.75 oz) Can of Cream of Mushroom Soup
1 (6-oz) Box of Stuffing, such as Stove Top
1/3 Cup Sour Cream
2 Cups Frozen Peas (or other choice of frozen vegetable)

Step 1:  Preheat oven to 400 degree F.  Prepare a 9x13 baking dish by spraying it with pan spray.
Step 2:  In a large bowl, dump in the stuffing mix.  Add 1 and 2/3 Cups really hot water (from your sink should be okay).  Stir to combine.  Set aside.
Step 3:  In a small bowl, combine the mushroom soup and sour cream.  Mix together until well blended.
Step 4:  Place all the chicken pieces in the prepared baking dish.  Spread the soup/sour cream mix over the chicken.  Pour the frozen peas over the soup/sour cream layer.  Lastly, top it with the stuffing.
Step 5:  Place in the oven to bake for 30-40 minutes, until the chicken is cooked through.

Let stand at room temp for 5-10 minutes before serving.  It will be very, very hot!!

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