Thanksgiving is almost here! I don’t know about you but I’m looking forward to a wonderful day with family, a day that revolves around tons of food. I love all the Thanksgiving staples – turkey, green bean casserole, sweet potato casserole, pumpkin pie, and one of my personal favs: STUFFING!
There always seems to be leftovers, doesn’t there?!? Growing up we used to eat Thanksgiving dinner around 1 or 2 but the family would stick around all day until supper time. That meant that for supper we’d have leftover turkey on bread with butter which was a good way to use up some leftovers. But what to do with all the leftover stuffing? There’s only so many days in a row you can eat it plain…
But never fear! I have a recipe for you. A recipe that can turn your leftover stuffing into a completely new dinner! My family loves this recipe so much that I actually buy stuffing all year long just for the purpose of making this recipe. (BTW it’s like super duper easy too. Just dirties ONE dish!)
Prep Time: 10 min
Total Time: 40 min
Makes: 6 servings
1 pkg Stove Top stuffing (or about 3-4 cups of leftover Thanksgiving stuffing)
1 1/2 lb boneless skinless chicken breasts, cut into 1 inch pieces
1 can (10.75 oz) condensed cream of chicken OR cream of mushroom soup (I’ve tried both, both are good!)
1/3 cup sour cream
1 bag (16 oz) frozen mixed vegetables thawed and drained
1. Preheat oven to 400 degrees. If using stuffing from a box prepare stuffing as directed on the package.
2. Mix chicken, soup, sour cream and vegetables in a 9 x 13 baking dish. Top with the stuffing.
3. Bake 30 minutes or until chicken is cooked through.
That’s it! Enjoy! =)
|The first rule of cooking is always have an adorable helper in the kitchen with you. =)|
|All mixed up and ready for the stuffing on top.|
|Stuffing is on. Ready for the oven.|
|Fresh out of the oven!|
|Ready for my adorable little helper to gobble down. =) Yummy!|