This was originally a Thanksgiving bird leftover meal but over time it became a fresh chicken dish. I'm not sure when it all began but the two versions presented here have been around for quite some time!
- 6 cups of leftover stuffing
- 1 to 1 1/2 lb of leftover chicken pieces, cooked or leftover turkey
- 1 can cream of chicken soup
- 1/3 cup sour cream
- 1 pack of frozen vegetables
- Press the stuffing into a lightly greased casserole.
- In a bowl mix the sour cream with the soup; mix it with the vegetables.
- Pour over the stuffing and press in the chicken pieces.
- Cover with foil and cook for 30 minutes at 350 or until bubbly.
- Let cool a little and serve.
EASY VERSION:
- 1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken (they make a lower sodium version, too!)
- 1-1/2 lb. boneless skinless chicken breasts, cut into bite-size pieces
- 1 can (10-3/4 oz.) reduced-fat reduced-sodium condensed cream of chicken soup (or use Memaws LoSo version)
- 1/3 cup reduced-fat sour cream (daisy light is my favorite!)
- 1 pkg. (16 oz.) frozen mixed vegetables (carrots, corn, green beans, peas), thawed, drained
- Brown the chicken in a pot, remove it, and set it aside.
- Add in 1 cup water to the pan and scrape the bits, and bring to a boil, then lower to simmer.
- Add in the dressing and mix to combine.
- Bring off the heat and spread over the bottom of a prepared 9x9” pan.
- Mix the soup, sour cream and chicken, and vegetables together and pour over the stuffing.
- Bake at 350 for 45 minutes.