Here are my supper plans for tonight. This basic recipe came from the Kraft Canada website. This is literally from start to oven in 10 minutes and then you can play with your kids (or throw in a load of laundry, clean the bathroom, make lunches, read your book) while it bakes. It’s a great mid-week meal.
2-3 boneless skinless chicken breasts, cut in cubes
2 cans condensed cream of chicken soup
1 cup sour cream
2-3 cups frozen vegetables – your choice – I like peas and corn – thawed.
1 cup grated cheddar or marble cheese
1 pkg chicken flavoured Stove Top stuffing mix – can use low sodium if preferred.
1 cup hot tap water
Preheat oven to 375 degrees. In a bowl, combine Stove Top mix and water and stir to combine. Set aside. In a 9 x 13 baking dish, combine chicken, soup, sour cream, veggies and cheese. Mix until well combined and smooth out so ingredients are level in baking dish. Sprinkle moistened stuffing mix evenly over the top.
Bake for 45 minutes or until bubbly. If the veggies are frozen, sometimes I like to bake without the topping for about 20 minutes or so, then add the topping so that it doesn’t get too crispy.
You can eat this on it’s own, sometimes I’ll make mashed potatoes to go with it to make it stretch a bit, or else a nice loaf of crusty bread goes great as a side.
There is another variation of this recipe that uses shredded cooked chicken and a mixture of 1 cup biscuit mix and 1/2 cup sour cream with a bit of milk mixed together and dolloped on the top instead of the stuffing mix. This only requires about 20 minutes in the oven and it’s incredibly good as well.