Thursday, October 16, 2008
Chicken and Dressing Casserole
This has to be one of the easiest and yummiest casseroles that's out there.
2 chicken breasts cooked and chopped (I usually just boil the chicken breasts and then chop them with my Pampered Chef food chopper (definitely a MUST in my kitchen))
1 carrot, chopped (w/ food chopper)
1/4 onion, chopped (w/ food chopper)
2 TBL margarine
1 cup sour cream
1 can cream of chicken soup
1 package of Stove Top Stuffing (prepared...I always make mine using the microwave instructions)
Prepare chicken. Saute chopped carrots and onions in margarine. In a bowl, mix sour cream, cream of chicken soup, chopped chicken, and sauted carrots & onions. Mix well. In a 9 x 13 pan, spread half of made Stove Top Stuffing on the bottom of the pan. Pour mixture over stuffing. Add the rest of the stuffing to the top of the mixture. Cook at 350 degrees for 45 minutes.
During the summer, I go meatless w/ this recipe and use zucchini instead. To prepare the zucchini, I peel, remove the seeds, and cut the zucchini into bite-size pieces. Boil them for about 10 minutes or until they are "soft"...add the carrots and onions to the zucchini and saute. Then do the same layers.
Another change that sometimes I do is leave out about 1/2 cup of stuffing before you make it. Then used the "prepared" stuffing as the bottom layer, the mixture next, and then the "dry" stuffing on top. It adds a nice "crunch" to this casserole.