Description
A creamy, hearty casserole with tender chicken, vegetables, and a golden-stuffed topping, perfect for weeknight dinners. Quick to prepare and packed with comfort food flavors.
Ingredients
4 boneless, skinless chicken breasts
1 cup sliced mushrooms
2 cups frozen peas and carrots
1/2 cup chopped onion
1 (10.5 oz) can cream of mushroom soup
1/4 cup sour cream
1 teaspoon garlic powder
1 teaspoon dried thyme
1 (10.5 oz) package chicken-flavored stovetop stuffing mix
1/2 cup water
1/2 teaspoon salt
1/4 teaspoon black pepper
Instructions
Cook chicken breasts in a skillet over medium-high heat until golden and cooked through; set aside.
Sauté mushrooms, peas, carrots, and onion in butter until tender.
Stir in cream of mushroom soup, sour cream, garlic powder, thyme, salt, and pepper. Mix well.
Shred cooked chicken into the mixture, then transfer to a baking dish.
In a separate bowl, combine stuffing mix, water, and remaining ingredients. Spoon evenly over chicken mixture.
Bake at 375°F (190°C) for 25 minutes or until golden.
Notes
Use rotisserie chicken for convenience.
For a gluten-free option, use stuffing mix labeled gluten-free.
Serve with a side of crusty bread or salad.
Nutrition
- Serving Size: 1 serving
- Calories: 340
- Sugar: 3g
- Sodium: 2000mg
- Fat: 15g
- Saturated Fat: 6g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 70mg