Friday, April 17, 2009

Eady Cheesy Chicken Bake

One of my aspirations in life is to be able to create my own recipes. Unfortunately, my brain just doesn't think that way and I end up always using a recipe from family, friends and the back of labels.
This one came from the back of the Kraft Stovetop for Chicken and has turned into one of our little family favorites.

1pkg (6oz) Stovetop Stuffing Mix for Chicken
1-1/2 lb boneless skinless chicken breast, cubed or shredded (however you like it in casseroles)
1 bag (14oz) frozen broccoli florets, thawed, drained
1 can (10-3/4 oz) condensed cream of chicken soup
1/2 cup milk
1-1/2 cups shredded cheddar cheese
Jex family touch: 1 cup frozen peas and 1 cup frozen corn. I don't ever thaw or drain the frozen veggies and never have had a problem with soggy or watery casseroles. If anything, it helps the peas not turn to mush!

1. Preheat oven to 400. Prepare stuffing mix as directed on package; set aside.
2. Mix chicken and veggies in 13x9-inch baking dish. Stir in soup, milk and cheese ( I like to mix these together in a separate bowl before hand so that it's all blended); top with the prepared stuffing.
3. Bake 30 min or until heated through.

My husband has a thing for on the verge of being burned main dishes so I let mine bake for about 40-45 minutes or until the stuffing on the top is looking crispy. Can't get much easier.


Shannon Jex
Black Diamond, WA


Cori said...

This sounds so yummy!!!I can't wait to try it!

Erin said...

Thanks for giving us some new ideas!