Saturday, August 3, 2019

Stove Top Stuffing Chicken Vegetable Casserole

A recipe using stove top stuffing, I would of never thought of it, but this sounds yummy. It’s pure, cool-weather comfort food! It’s easy to prepare, it can be made ahead (and frozen), and it appeals to even the pickiest palates. I’ve had this recipe for over 40 years and it never disappoints, grandkids love it. It’s a recipe you’ll want to keep and pass down to your children or in my case grandchildren.

It’s best with cooked rotisserie chicken which is a great time saver. Serves 4 Total Time: about an hour


2 skinless boneless chicken breasts or cooked rotisserie chicken, cut up into pieces
1 can cream of chicken soup
2 cups mixed vegetables, corn, green beans (trimmed and cut in half) and carrots (sliced)
4 servings instant potatoes
1 cup Stove Top Stuffing
1/2 cup sour cream
1/2 teaspoon paprika
1/2 teaspoon dried parsley
Salt and pepper, to taste


Prepare chicken if you are not using cooked rotisserie chicken. In a pot of boiling water cook the chicken pieces for 10-15 minutes, until no longer pink inside. In a large bowl mix cooked chicken with the cream of chicken soup then add in the vegetables. Pour mixture into casserole, set aside.

Prepare the instant potatoes and Stove Top Stuffing. In a large bowl fold the potatoes with the stuffing and sour cream. Spoon potato mixture in mounds over the chicken and vegetables. Sprinkle on the paprika and parsley, season with salt and pepper, to taste. Bake in a non preheated oven at 375F for 35-40 minutes or until vegetables are tender. Serve immediately. Easy Peasy!

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