Constance
Master Chef
I was craving chicken, so Kim thawed some boneless skinless breasts (for him) and thighs (for me).
Kim perused the pantry and came up with a box of Stove-top stuffing.
We crushed the stuffing mix to a fine crumb, rolled the salt & peppered chicken in it, and put it in a casserole dish. The leftover stuffing mix went over the top, and then I spread a can of Chicken Mushroom soup over that. We covered and baked it at 400 F. for 30 minutes, then turned it down to 350 F for another 30-45 minutes. Kim took it out when the meat thermometer read 165. The chicken was tender and juicy, but the dressing retained a little crunch, which we like very much. He heated up a can of French style green beans to go with, and it was a real good combination.
You might give this a try some night when you don't feel like going to a lot of trouble for supper. It was quite delicious, and the kind of thing the whole family will go for.
Kim perused the pantry and came up with a box of Stove-top stuffing.
We crushed the stuffing mix to a fine crumb, rolled the salt & peppered chicken in it, and put it in a casserole dish. The leftover stuffing mix went over the top, and then I spread a can of Chicken Mushroom soup over that. We covered and baked it at 400 F. for 30 minutes, then turned it down to 350 F for another 30-45 minutes. Kim took it out when the meat thermometer read 165. The chicken was tender and juicy, but the dressing retained a little crunch, which we like very much. He heated up a can of French style green beans to go with, and it was a real good combination.
You might give this a try some night when you don't feel like going to a lot of trouble for supper. It was quite delicious, and the kind of thing the whole family will go for.
