Chicken & Stuffing Bake

This chicken bake dish is the perfect dinner to throw together on a cold winter night. It’s so effortless, and tastes just like a home cooked Thanksgiving meal. Stuffing is one of those things that we always look forward to on Thanksgiving, but why limit such a food to one day! We tend to make this dish when we need our stuffing fix. Which is basically every other month.

Ingredients:

• 1 2/3 cup hot water
• 1 pkg. (6 oz.) Stuffing Mix for Chicken
• 1 Shredded Rotisserie Chicken (we only use the white meat)
• 1 can (10 3/4 oz.) Cream of Mushroom Soup
• 1/3 cup Light Sour Cream
• 1 lb bag Frozen Mixed Vegetables

Directions:

• Preheat oven to 400 degrees
• Add hot water to the stuffing mix; stir until moistened. Set aside.
• Place shredded chicken in 9×13 glass baking dish. Top with some salt & pepper.
• Pour mixed vegetables over the chicken.
• Mix soup and sour cream until well blended, pour over chicken and vegetables.
• Top with stuffing.
• Bake for 30 minutes.

Recipe adapted from Kraft

Xo, Britta