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
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Mix all ingredients except bread and margarine. Put in 8 inch square pan. Top with bread that has been cut in cubes and tossed in melted margarine.
Mix all together and put in a 9x13 inch pan. Top with buttered bread crumbs and place in refrigerator overnight or bake the same day.
A quick and easy recipe for kids and adults that the whole family will love! Put a thin layer of flour on a plate.
Mix and refrigerate in greased dish for 24 hours. Bake for 1 hour at 350 degrees F.
Layer first four ingredients in cake pan. Mix mayonnaise and lemon juice. Spread over top. Sprinkle with cheese.
Mix all ingredients except bread and margarine. Put in an 8 inch square pan.
Mix all together in order given reserving 1/2 cup potato chips. Pour into 1 1/2 quart casserole, sprinkle with potato chips.
Mix stuffing and broth. Put 1/2 of mixture in bottom of 9x13 pan. Spread chicken over stuffing. Mix soup and sour cream. Pour it over the chicken and top with the rest of the stuffing mixture.
Season chicken with salt and pepper. Coat with flour. Brown chicken in butter in skillet.
Cook wild rice mix using package directions. Add remaining ingredients, mixing well. Pour into buttered 3 qt. casserole.
Preheat oven to 350 degrees F. Place margarine in a 9x13 inch pan, and place in oven until melted. Dip chicken pieces in margarine; then lay aside.
Stew the chicken and debone. Mix all ingredients and refrigerate overnight. Bake at 350 degrees F for 1 hour.
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.
Place vegetable in 1 1/2 qt. baking dish. Bake at 350 degrees F for 7 minutes to partially thaw.
Add chicken, salt, pepper and garlic salt and butter. Cook until tender. Bone chicken; save 2 cups broth. Mix the soups and water.
Brown onion and celery in butter. Mix all together and bake 1 1/2 hours at 350 degrees.
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.
Mix together and put in 9x13 inch cake pan. Lay chicken on top. Sprinkle Lipton onion soup mix over top.
Mix all ingredients together; put in a greased casserole. Refrigerate overnight.
Cook noodles and combine with chicken, cut up eggs, peas, pimento, soup. Make a white sauce of butter, flour, chicken broth and cheese.
