The flavors are great, but the recipe is simple and delicious and can be put together in 15 minutes or less.
Place breasts or thighs in just enough water to cover. Poach for 15 to 20 minutes. Set aside until slightly cooled enough to handle.
Mix stuffing mix and 1/2 cup very hot water in small bowl. Set aside.
Chop or shred chicken, and stir into bowl with cream of chicken soup. Place in ungreased casserole dish (size will be determined by if you like a deep dish casserole or something thinner - I use a 2 quart casserole dish.)
Sprinkle frozen veggies (no need to thaw) on top of chicken mixture. Sprinkle this with the stuffing mixture.
This will bake in a 350 degree F oven for about 30 minutes or until stuffing mixture is brown. Remove from oven and let sit 5-10 minutes.
Note: I add chopped cashews or peanuts to my stuffing to give it a little crunch, but that is optional especially if you are feeding those with allergies.
Source: I was looking for something relatively quick and easy for a church supper so I just played around with ingredients I had on hand until I got it right. It is a variation of a shepherd's pie.
By Dee Sellers from Ocean Isle Beach, NC
For casserole combine all ingredients except the biscuits and cheddar cheese. Mix well. Bake at 375 degrees for 25-30 minutes or until hot and bubbly.
Saute' mushrooms, onion and garlic in 3 Tbsp. butter until tender. Stir in flour, gradually add milk and bring to a boil.
Cut chicken into bite size pieces and place in buttered 9x13 inch baking dish. Mix cream of chicken soup with sour cream and pour over chicken, spreading evenly.
Cook 2 chickens and remove meat from bones. Mix all ingredients together. Put in a tightly covered bowl. Let stand overnight in refrigerator.
Great, hearty cold weather recipe! Saute onion and celery in margarine. Add sage, salt and pepper; stir into bread cubes. Spray or grease 9x13 inch pan.
Mix and spoon into casserole dish. Mix topping ingredients together and use to top casserole. Bake at 350 degrees F until crumbs are golden, about 25 minutes.
Stew the chicken and debone. Mix all ingredients and refrigerate overnight. Bake at 350 degrees F for 1 hour.
Place vegetable in 1 1/2 qt. baking dish. Bake at 350 degrees F for 7 minutes to partially thaw.
Mix all ingredients, except bread and margarine. Put in an 8 inch square dish.
Toss together and spread in 9x13 inch pan. Melt one stick margarine. Add 2 cups whole cornflakes and 1 cup slivered or sliced almonds.
Put first 3 ingredients in layers in a baking dish. Add salt and pepper. Heat broth, soup and onion. Pour over layers. Bake for 1 hour at 350 degrees F or until potatoes are done.
Mix all ingredients together and put in a covered 9x13 inch baking dish. Let set overnight, then bake for 1 hour at 350 degrees F.
My friend gave me this recipe and it is great especially for college students like myself. Cook chicken then cut it into bite size cubes.
Cook noodles and combine with chicken, cut up eggs, peas, pimento, soup. Make a white sauce of butter, flour, chicken broth and cheese.
Mix all ingredients together; put in a greased casserole. Refrigerate overnight.
Mix together and put in 9x13 inch cake pan. Lay chicken on top. Sprinkle Lipton onion soup mix over top.
Combine all ingredients, except 1 cup crumbs saved to sprinkle on top of casserole. Bake 45 minutes or so in a 350 degrees F oven.
Brown onion and celery in butter. Mix all together and bake 1 1/2 hours at 350 degrees.
Add chicken, salt, pepper and garlic salt and butter. Cook until tender. Bone chicken; save 2 cups broth. Mix the soups and water.
