Monday, January 4, 2010

Chicken Casserole

I found this recipe in a PTO fundraiser cookbook from the school which my grandma used work. It is very flavorful and sometimes I crave it. I don't like stuffing, but this recipe just uses the mix as a crispy topping, not as a soggy side. The leftovers are just as good or better than the first time! about $5 to make

4 chicken breasts (or thighs if you like dark meat like us) (about $2.40)
4-6 slices swiss cheese ($0.18/slice=$1.08)
1 box Cornbread (or regular) Stuffing Mix (we use Aldi brand) ($0.89)
1 can cream chicken soupm($0.59)
1/2 c chicken broth (can use bouillon or broth from boiled chicken, too)
1 stick margarine, melted (or 1/2 c oil if you're in a pinch)
  • Boil chicken and cut into small pieces.
  • Layer on bottom of 9x13 baking dish.
  • Mix soup and broth (I used bouillon so I don't have leftover broth in the can)
  • Pour soup mixture over chicken.
  • Top with single layer of swiss cheese
  • Combine melted margarine and stuffing mix. Pour evenly over cheese.
  • Bake @ 350 for 30 minutes.

1 comment:

  1. I made this tonight but with leftover pork chope we grilled a couple days ago. Yummy.


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