Wednesday, December 26, 2012

Chicken Pot-Pie Casserole

1 box of stuffing
1 lb of cooked chicken breast, cut into 1" cubes
1 can of cream of chicken soup
1/3 cup sour cream
1-16 oz bag of frozen vegetables

  • Preheat oven to 400°
  • Prepare stuffing as directed on box. Set aside.
  • Combine soup, chicken, sour cream and vegetables.
  • Pour soup mixture in a 13x9 size pan.
  • Bake for 30 minutes

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