Easy, healthy and yummy. This casserole makes the perfect weeknight meal because it is so quick to put together. Our beloved Jen made this one night and I've been hooked ever since. Ellie loves this meal, too, especially since it has "trees" in it. (Trees are codeword for broccoli around here.) Enjoy!-1 box Stovetop cornbread stuffing
-3 boneless, skinless chicken breasts, cooked & cubed (I sprinkle mine with garlic salt, pepper and a little olive oil, cover and bake at 375 for 30 minutes.)
-2 cups fresh broccoli florets
-1 can cream of chicken soup
-1/3 cup sour cream
-2 cups cheddar cheese
-fresh cracked pepper
Prepare stuffing according to package directions. In a large bowl, mix together soup, sour cream and pepper. Stir in broccoli and chicken. Pour into a 2-quart baking dish and top with stuffing. Baked, covered, at 375 for 20 minutes. Remove cover, top with cheese and bake an additional 10 minutes until cheese is melted and bubbly. Yum, yum!
1 comment:
I'm going to make this up tomorrow so that I have a quick go to meal during the week!
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