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Tuesday, September 20, 2016

Thanksgiving in a Pan..Chicken and Stuffing Casserole

I got this recipe from a coworker, Colleen, and decided to make it tonight with my own variation.  We had been on vacation for 2-1/2 weeks out West with our camper and dog Annie, and I was going to make it on the trip, never got to it, so decided to make it now that we are home instead.  I changed it a little because I wanted it to be more of a Thanksgiving in a pan dish, so here's how I did it. 

Prepare a box of Stove Top chicken flavor, as directed and set aside.

Prepare a packet of instant potatoes and directed and put in the bottom of a 9 x 13 sprayed baking pan.

In a large skillet melt 1 Tablespoon butter and add 1-1/2 lbs of diced raw chicken breast that has been seasoned with a little salt and pepper until thoroughly cooked.  Spoon over the mashed potatoes.

In the same skillet, add 1 medium diced onion and 1 small can of mushrooms that have been diced up..cook until tender.  Add 1/4 cup flour and toss together.  Add 1-3/4 cups chicken broth and stir until smooth.  Add 1/2 to 3/4 cup cut canned green beans or prepared cooked fresh beans and pour this mixture of the chicken. 

Top with the prepared stuffing and bake in the oven at 400 degrees for 20 minutes. 

I served mine with cranberries, but a salad would be good with it also. (If you want Colleen's recipe it's a Kraft food recipe called Make-Ahead Chicken and green bean Casserole.)

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