4 Boneless Chicken Breasts
2 cans Cream of Chicken Soup
1 pkg. Frozen Peas
2 pkgs. Chicken Stuffing Mix
Boil chicken until cooked through and shred. Cook peas according to package. Mix peas with cream of chicken soup and the shredded chicken. Prepare stuffing mix accoring to the package. In a 9x13 pan, spread half of the stuffing mix in the bottom. Pour the chicken mixture over the top. Spread the remainer of the stuffing over the top. Put casserole in the over and cook until it's heated all the way through.
Posts
I cut the recipe in half for just me and my husband and it worked great! We had some Rhodes rolls on the side and it was pretty yummy. Because all of the food is precooked (and thus was hot when I put it in the oven) it only took about 15-20 minutes on 350 to be warm in the middle (just right - not burn your mouth off!). It's a great food storage recipe, substituting a couple cans of shredded/chunk chicken instead of boiling. We'll definitely be having it again. YUM!
ReplyDelete