Having two new recipes back to back sounds risky. It is risky. The first was not a hit in my house but thankfully this one was. Nicholas declared this a "do it again Mom!" even though the kid doesn't like stuffing... interesting... This was pretty simple and was mostly pantry ingredients. Ok, I didn't have precooked chicken so I had to bake some... I also needed to buy stuffing - but hey... this has no weird ingredients, it's all pretty normal and everyone ate it! I do love it when we have clean plates. Having homemade canned peaches for dessert always helps encourage those clean plates... but still, this was an easy one to mix up and toss in the oven when we went to the library. Why yes, yes I do do crazy things like that. But imagine walking in to the house smelling great and dinner done. It's a great feeling. I definitely would make this ahead but save the stuffing until just before the oven - otherwise I think you'll have really sogging stuffing - ne bueno. Yay for a win in the dinner department!
Chicken Stuffing Casserole
6 oz boxed stuffing mix or 3 to 4 cups homemade stuffing
1 ¼ cup hot water
2 cups cooked chicken diced
⅓ cup sour cream
10.5 oz cream of chicken soup or homemade condensed soup
3 cups frozen mixed vegetables defrosted
Preheat the oven to 400°F.
Mix together hot water and stuffing mix in a medium bowl. Set aside to rest for 5m minutes.
In a greased 9x13 inch pan, combine cooked chicken, sour cream, cream of chicken soup, and mixed vegetables. Mix well.
Top with the stuffing mixture and bake for 25-30 minutes, until bubbly and golden brown.
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