Budget Savvy Diva has another fabulous recipe to share with us this week!
How yummy does this look – less then $10.00 !!!! Wonderfully Filling!
1 pound chicken breasts, about 3 large 4 small breasts (you can get a bag of skinless boneless chicken breasts for a reasonable price, but its not really that hard to skin and de-bone breasts which will save you a good bit of money)
1 small can cream of mushroom soup (or cream of chicken, any variety of creamy soup works but make sure the flavor is one you enjoy because it will be a main taste in this meal–my family likes chicken, mushroom, and celery but cheese and broccoli struck out)
1/2 cup milk
1 box stuffing mix (any brand, any variety- I use store brands and whatever kind comes to my hand first)
1 T. butter or margarine
1/4 c. boiled water (micro waving the water and butter is convenient – more water for softer stuffing)
Shredded cheese optional, for appearance
Prepare a 9×13 casserole dish with cooking spray. Mix milk and soup thoroughly in bottom of dish, place raw, cleaned, de-boned and de-skinned chicken breast in soup mixture, mixture should cover chicken just slightly. In a separate bowl mix water and butter gradually with stuffing mix, stir until moist, put stuffing on top of chicken.
Cover with aluminum foil. Bake at 350 degrees for 30 minutes or until chicken is done (use a meat thermometer to be sure). Remove foil. Add cheese if desired, and wait until melted, or place back in oven until crispy.
Goes well with any veggie you associate with Thanksgiving, Christmas, or Easter dinner, it has a way of making the house smell like the holidays.
Thank you Sara aka Budget Savvy Diva for another great recipe!