Stove Top (R) Chicken Bake
Sunday, December 13th, 2009I haven’t done a recipe in a while, huh? Well. I tried a new one, and it’s worth posting. Yum. Credit goes to the recipe on the back of the Stove Top (R) box.
Stove Top (R) Chicken Bake
1 Box Stove Top (R) Stuffing for Chicken, prepared
1-1.5 lbs boneless, chicken breasts, cubed1 can cream of chicken soup
1/3 cup sour cream (Honestly I didn’t measure, I just scooped some in and it worked.)
1 bag (16 oz.) frozen veggies - the real recipe calls for mixed, but I never have mixed vegetables on hand. I do always have corn, so that’s what I used.
Preheat your oven to 400 degrees.
Dice the chicken into about 1 inch cubes. I cut mine while it was partly frozen and that worked pretty well. Chicken can be slippery when it’s completely thawed.
Mix soup, sour cream and corn in a baking dish. 9×13 will work fine. Salt and pepper a bit for flavor. I happen to use a good deal of salt. Because I can, while I still rest comfortably in the average blood pressure range. Eventually genetics will force me to low sodium.
Mix in cubed chicken.
Prepare stuffing according to the directions on the box.
Top chicken/corn/soup mixture with prepared stuffing.
Bake at 400 degrees for 30-40 minutes. You can lower the temp and bake for longer if that’s easier, or you need to do rolls at the same time. 375 degrees for 45 minutes works well, too. I tried it.
Serve hot. Yum.
