Stuffing Casserole
We had a box of stuffing. Stuffing that didn’t get used at Thanksgiving and that I didn’t know what to do with now.
I’m not roasting another turkey just to make dollar stuffing, I thought.
But Jay told me that men need stuffing sometimes and that he knew I’d come up with something.
I usually don’t even like stuffing, but I do like experimenting, so I took him up on the challenge. I looked over all of the recipes on the box, threw together the parts from all of them that I liked, added what I had in my average pantry and ended up with, Stuffing Casserole:
Easy, tasty, flavorful. Not a bad use of lost, abandoned, forgotten, stuffing mix.
Stuffing Casserole
- 4 Chicken Breasts, cut into bite size pieces
- 1 medium onion, sliced or chopped depending on your preferences
- 1/4 tsp. pepper
- 1 can reduced fat cream of chicken soup
- 1/2 c. skim milk
- 1 c. frozen peas and carrots
- 2 celery stalks sliced lengthwise then chopped medium-thin
- 1 package turkey stuffing (I used Stove Top)
- 1 2/3 c. hot water
Saute chicken with onions until mostly cooked, then add celery slices for the last few minutes. Mix stuffing with hot water and let stand, covered for about 5 minutes. Meanwhile drain excess moisture from the chicken and veggies, then mix them with remaining ingredients. Prepare a 2 quart baking dish with a little cooking spray, put down a thin later of stuffing, top with chicken mixture, then top chicken with remaining stuffing. Bake at 350 degrees for 35 minutes.
Happy Cooking!
January 31st, 2010 at 7:40 pm
Loved it, this is going in the recipe box!
February 9th, 2010 at 7:27 pm
Average Pantry Gourmet Recipe (Spicy) Success! Hey Kim, I finally got up the courage to make one of your recipes, so I thought I’d give you a detailed report. Given that we’re not big meat eaters in our family–especially not chicken for some reason–and because we are trying to eat more veggies, I adjusted the recipe a little and I’m happy to report that it turned out edible! Even “great” according to Bryan. But I think I may have tweaked it a little too much because it was a little spicy. I guess that’s how I roll in the kitchen; I do love spicy foods. But seriously, casserole is not supposed to be spicy. Despite having a bit of a kick to it, I think the overall result was a success. Here’s what I did: Instead of 4 chicken breasts, I used 2 free-range turkey breasts. I used a small onion, b/c B doesn’t like too much onion, and I made up for the lack of meat by adding 2 cups of organic frozen peas and carrots, instead of 1 cup. I also used Stove Top’s turkey stuffing (also left over from the holidays), but was concerned that since I was using turkey instead of chicken that the cream of chicken soup would clash with the turkey on our tastebuds. And since WholeFoods–where I did my shopping for this meal instead of the sub-par NYC grocery store in our neighborhood–didn’t have the soup you suggested, I decided to take a risk with organic cream of mushroom soup instead. I thought it would add more veggies, too, and make the dish even more tasty. I think that’s where I went wrong and where the “spice factor” came from. I also added a little extra ground pepper and ground sea salt, which may have been too much considering the 1/4 teaspoon of pepper i already added and given that the stuffing is probably already salty. Not to mention the soup. Considering this was my first casserole and that we both had 2 servings at dinner, I consider it a success. Thanks for inspiring this cooking adventure. Looking forward to trying more of your culinary creations!