I had to scale the recipe down to feed my family of 4. I started with 3 chicken breast fillets in a pot of water with a large dash each of salt, black pepper, onion powder, and garlic powder. As the chicken was boiling, I sauteed half a diced yellow onion in a small amount of butter. When the chicken was done (it took about 25 minutes), I cut it up & placed it in a 3-quart casserole dish. I combined half a can of cream of chicken soup, half a can of cream of celery soup, and half a can of skim milk and poured it over the chicken chunks. I stored the remaining soup in the freezer, to be used the next time I want to make this recipe. For the stuffing mixture, I added a soup-can full of chicken broth (left over from boiling the chicken breasts) to a 6-oz package of "savory herb" Stove Top stuffing. After spreading the stuffing mixture in the casserole dish, I topped it with the sauteed onions and baked in a preheated oven for 30 minutes at 350 degrees. I served it with a side of corn and a green salad.
My family liked this dish, but it tastes exactly like what it is: boiled chicken and boxed stuffing. The chicken was a bit bland, even with the spices I added; I would recommend adding even more seasoning. I would also use just one can of cream of chicken soup, but sautee a couple of stalks of diced celery (along with the onion) and mix them into the stuffing. I would also shred the cooked chicken instead of cutting it into chunks.
Was this review helpful?
0 users found this review helpful
I had to scale the recipe down to feed my family of 4. I started with 3 chicken breast fillets...