Tuesday, May 27, 2008

Chicken Stuffing Casserole

4-6 boneless, skinless chicken breasts
1 pkg stuffing
1 can cream of mushroom or cream of chicken soup
1 can green beans

Prepare stuffing according to package directions; set aside. Place chicken in baking dish. Add a small amount of milk or sour cream if desired to cream soup, then mix with green beans. Pour soup and beans over chicken. Cover with stuffing. Bake at 350 degrees for 25-30 minutes or until chicken is done. Serves 4-6.

Note: Years ago, Stove Top used to put a recipe like this on the back of the stuffing box. It was the first recipe that I remember making on my own, and is still one of my favorites. It is also tasty with broccoli instead of green beans, or just cream soup. One time I made it with cornbread-flavored stuffing and used chili in place of cream soup.  For a variation, use turkey instead of chicken. (Great with Thanksgiving leftovers.)

1 comment:

  1. Tried this today, liked it. Tried it a number of days ago with broccoli, cream of chicken soup and cheddar cheese instead of beans and cream of mushroom - liked the broccoli better. Also added a touch of milk to help the soup stir in. The broccoli recipe was on the box of stuffing I had that I bought last year.