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.
Mix in 9x13 inch pan. Top with 1 or 2 cups grated cheddar cheese and chow mein noodles. Bake at 325 degrees F for 30 minutes.
Combine first seven ingredients in baking dish. Sprinkle with 2 topping ingredients. Bake at 350 degrees F for 60 minutes.
Delicious flavour, serve with real crusty bread to soak up the juices.
I like how the chicken pieces go on top of this instead of deboned chicken mixed in like usually is the case with chicken casserole.
I like this simply because it's so easy to make. Not a fan of sauerkraut, usually, but this recipe is actually very good!
This is a great casserole! I love the water chestnuts, egg, and the potato chips topping it. Very, very good!
This is a yummy casserole-type dish. Very nice because not only is it tasty, but it is easily prepared one day and served the next, hence it's name.