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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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A hearty and creamy dish inspired by hard times and financial cutbacks. Though it may be a cheap eat it will become a family favorite at the table. NOTE: You can also make this ahead and store in your fridge up to 24 hours. Simply add an additional 10 minutes to your baking time :) Ingredients:
1 lb skinless chicken breast half, grilled |
5 button mushrooms, thinly sliced |
4 tablespoons butter (i prefer to use real butter) or 4 tablespoons margarine (i prefer to use real butter) |
1 (10 3/4 ounce) can cream of mushroom soup (i like to use campbell's brand) |
1 (6 ounce) herb seasoned stuffing mix |
1 (8 ounce) sour cream (i like to use daisy brand) |
1/2 cup frozen baby peas |
1 cup water |
Directions:
1. *Preheat oven to 425 degrees.
2. * After grilling or searing your chicken breasts in a pan, cut chicken into 1-2 inch strips and place in an ungreased 8 x 9 casserole dish. Set aside.
3. * In a medium mixing bowl and wooden spoon, combine the cream of mushroom soup and sour cream, blending them together to create a uniformed consistency and appearance. Then add the frozen peas and pour the mixture over the chicken and smooth out with a wooden spoon or spatula so the layer is completely even.
4. * Next, layer the sliced mushrooms over the cream mixture so you barely see any white from second layer. Set aside.
5. * In a large mixing bowl empty the entire package of stop top. Add the 4 tablespoons of butter. Microwave 1 cup of water to boil and pour into the stuffing and butter. Mix with a spoon till the butter has melted and the stuffing has taken on a moist yet crumbly appearance.
6. * Spoon stuffing over the mushroom layer and dot the top every 2 inches or so with butter. Cover with aluminum, place the casserole dish on a cookie sheet and bake for 25-30 minutes.
7. * Remove aluminum foil and continue to bake uncovered for 10-15 minutes. Allow to cool for about 5-10 minutes and serve.
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