Way Too Easy Chicken Casserole
It was one of those busy days that I had to dream up something for dinner for five but everything was either frozen or in a box or can or would require some time and effort to prepare. Within an hour though, thanks to the microwave, and no slicing or dicing or seasoning required, I pulled this yummy casserole out of what seemed like thin air. Here’s how it went: First I preheated the oven to 350° and used
- Three large or four medium frozen skinless, boneless chicken breasts, thawed and butterflied
- about 4 oz. thinly sliced Monterey Jack cheese
- one can cream of chicken soup concentrated (or any creamy soup)
- 2 packages instant stuffing mix (one chicken flavor and one cornbread and herb is what I used)
- 3 cups water
- 2 tablespoons butter
I thawed the chicken breasts in the microwave butterfly sliced them and arranged them to cover the bottom of a 9″x9″ glass casserole baking dish. I sliced the cheese and laid it over the chicken. Next the soup was spread over the cheese and with 3 cups water and two tablespoons of butter heated in the microwave, I made up the stuffing packets in a large bowl. When herbs and bread crumbs absorbed all the water, I fluffed it up a bit, then spooned it over the casserole and baked everything for 40 minutes.
The stuffing and the soup made it just too easy to prepare. Just before it was done I steam cooked some frozen green beans on the stove-top with a little bacon grease, salt and pepper. It was all so delicious, the chicken was very tender, and all five of us had more than enough to eat. When ever I need something I don’t have to fuss much over to cook for company I’m going to try this one again.