Tuesday, December 21, 2010

Chicken & Stuffing Casserole

4 skinless, boneless chicken breasts, cut into bite sized pieces
3 tbsp. olive oil
1 can cream of chicken soup
3 garlic cloves, minced
1 tsp. ground paprika
1/2 tsp. grill seasoning
16 oz. sour cream
1 can chicken broth
1 whole roasted red pepper, chopped
1/2 large onion, chopped
8 oz. stuffing mix
1/4 cup melted butter
1 cup mixed frozen veggies, thawed & drained.

Season chicken w/salt & pepper. in a skillet, saute the chicken in the oil w/the onions until browned. Add garlic & saute for 1 more minute. Add pepper, stirring well to blend. At this point sprinkle on all the seasonings & blend well. In a large mixing bowl, mix together the sour cream, 1 cup of the broth & soup, add skillet contents.
(Taste & adjust seasonings)
Blend well. Pour mixture into a 2 qt. casserole dish (or 13x9" pan). mix together stuffing mix, veggies, butter & remaining broth from can used above. Spread stuffing evenly over & freeze. Thaw in refrigerator. Bake for 45 minutes at 350F.

1 comment:

  1. whenever *I* made any of these freezable recipes, i always put them in the disposable 13x9" pans you can buy at the store.