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Quick Chick Casserole!

When you work, have chronic migraines and a family to feed, sometimes quick dinners are the solution to all problems.  This is a comfort food dinner and it’s super easy to make and you can change it up.  It also makes enough for leftovers for the next night or two!

 

Ingredients:

1 4.5 Qt Pyrex Baking Dish

1 Whole Bag of 1.25 LB- Tyson frozen shredded chicken (thawed in fridge while you are at work!)

1 32 Oz can of cream of chicken soup

Cheese, lots of cheese.   I use Mild Cheddar and Mozzarella.

About two bags of Stove Top Chicken Flavored Stuffing.  (it depends on how much room you have left in the dish.)

1 14.5 Oz of canned carrots

1 stick of butter melted

1 can of Olive Oil Spray

Thaw the chicken in the fridge overnight or while you are at work during the day.  Pre-heat the over to 350 degrees. Take the Olive Oil spray and spray the Pyrex dish on the bottom and especially the sides! Dump the thawed (and already-precooked) chicken in the dish.  Dump the can of cream of chicken soup in over the chicken.  Make sure it’s spread evenly with a spatula.   Throw in the canned carrots and spread them around evenly as you can.  Then add the cheese of your choice make sure it covers the whole dish.   You can use sliced cheese as well.  Then pour the stuffing mix over the top and completely cover the top of the dish.  You may or may not need some of the second bag.   Make sure that you try to spread the seasonings from the stuffing mix evenly over the top.  The seasonings tend to settle at the bottom of the bag.  After that take the melted butter and pour it evenly over the stuffing.  You can always add more butter if you don’t feel it was evenly covered.

Place in the oven for about 30 minutes, until the stuffing is golden brown.   If it’s starting to burn you can take it out a bit sooner.  Everything was already pre-cooked!

This dish pleases even a very picky eater!

Let me know if you enjoyed it, in the comments section!!!

 

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