Easy Chicken Bake

This isnt at all my recipe. I found it on the box of stuffing I forgot to prepare for Thanksgiving. It just so happened when we had nothing to eat at home (one of those days) I had exactly the ingredients for this recipe! End results: so surprisingly good!

1. This is the stuffing box I had. It had three 30min recipes on the back, and this recipe is the first one.

♥ Special Guest: Siena (11months), My Kitchen Helper ♥

2. Measure out 1 1/2 cup of water 

(Preheat oven to 400°F)

3. Measure out 1/4 cup butter/margarine

4. Add the water and butter to a pot and bring to a boil.

5. Empty contents of stuffing package and mix with water/butter mixture.

6. Cover, remove from heat, and let sit for 5 mins. Then fluff with fork (this is what the package says! Happy fluffing folks!) Set aside for later.

♥ Miss impatient eating crackers ♥

 

7. You'll want to cut up 1 1/2 lbs of chicken breast. I love using scissors when cutting chicken because one, its kinda wierd, and two its fast! Knives will work just as fine here as well!

8. The recipe calls for frozen vegatables, a whole package, but I didnt have any, so I cut up some fresh ones and cooked them.

♥ Look who snuck in for an after school treat! Only good boys get ice cream before lunch! ♥

9. Next, you'll need 1 can Cream of Chicken Soup and 1/3 cup of sour cream.

9.5 Here is the meausured out sour cream. (I really liked this picture)

10. I add a can of corn too to go with the cooked veggies.

11. Put the cut up chicken, cream of chicken, sour cream, and veggies in a dish and mix together.

12. Pour mixture into a greased casserole dish.

13. Pour the stuffing on top of everything and pop into the oven. Reduce heat to 165°F for about 30mins (until chicken is done).

14. And DONE! Yum.

♥ A lovely reminder of the holidays all year round ♥