This is the “real” post for today, I just had to share the first one because it totally cracked me up. 🙂
EASY CHICKEN & STUFFING CASSEROLE
- 8 whole Chicken Breasts, Cooked, Seasoned And Shredded (I like to use boneless thighs)
- 2 cans (10.75 Oz) Organic Cream Of Chicken Soup
- 2 sticks Butter
- 4 packages (6 Oz) Pepperidge Farm Dressing With Herbs
- 2 cups Sour Cream
- 3 cups chicken broth water from cooked chicken (Or Canned Broth If You Prefer)
Boil chicken in a pot of salted water until done. Remove chicken breasts, reserving liquid. Place chicken in a medium bowl and shred with 2 forks.
Melt butter in a medium skillet with 2 packages of dressing mix. Add enough of the chicken water (or canned broth) to reach a thin consistancy, about 3 or so cups.
Put stuffing mixture into a lightly sprayed casserole dish. You will want a large 10×14 Pyrex or the deep pampered chef rectangle baker. Add shredded chicken, covering evenly. Mix sour cream and cream of chicken soup, spread on top of chicken layer. Place the rest of your dressing on top. Bake at 350* for 1 hr or until hot in center.
Enjoy with a side of Creamed Peas, they taste AMAZING together!
Yup, I said Peas.
You will eat them and you WILL like them.
Oh sorry, I thought I was talking to my kids for a sec. 🙂
Actually, I hate cooked peas, but I will eat these creamed ones. My kids eat an entire double batch in one meal. Yup, they are THAT good!
Quite wrinkling your nose, I’m serious!!!! Gone are the pale, mushy peas of years past. These are tender with a hint of crisp and maintain their GORGEOUS green color! I double the following recipe and the kids STILL gobble up every last bite. Just try them once and I’ll leave you alone, I promise!
- 2 Tablespoons Butter
- 2 Tablespoons Flour
- 1 cup Milk
- ½ teaspoons Sugar (optional)
- ½ teaspoons Salt
- 1 dash Pepper
- 2 cups Frozen Peas
Melt butter over medium heat in a 1 quart saucepan, and whisk in flour until well blended and smooth. Now very gradually stir in the milk. When milk is combined, add optional sugar, salt and pepper. Cook and stir until sauce beings to boil. Stir and boil 1 minute. Add frozen peas and stir. Cover pan and allow to simmer for 5 minutes over medium heat.
Do NOT overcook! Soggy peas will ruin this dish, you want them tender but firm.
(make the peas, be BRAVE)
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