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Chicken and Stuffing Casserole

Featured Comment by Laurie...

How nice to see you! It's great to have a face to go with the name of someone who feels like a friend. The dirty dishes poem is a favorite of mine too. My mother kept it taped on the knife rack in the kitchen when I was growing up. Hand washing dishes every other night gave me a lot of time to memorize it. ;) Dinner tonight was chicken and stuffing casserole. Quick and easy to make with leftover chicken (or turkey) and low in carbs too. Also, stuffing mixes are on sale this month. Here's the recipe if anyone is interested. I love the blog idea.

Chicken and Stuffing Casserole

1 can cream of mushroom soup (10 3/4oz)
3/4 cup milk
2 cups cooked, diced chicken
10 oz. bag french style green beans, thawed
1 sm. can mushrooms, diced
chives, to taste
black pepper, to taste
1 pkg. herb stuffing (6 oz.)
1 1/2 cups water

Mix soup and milk until smooth. Stir in chicken, beans, mushrooms, chives, and pepper. Spread in 9x13 baking dish. Set oven to 375'. Toss stuffing mix with water and let set for about 5 minutes. Spread stuffing over chicken mixture. Bake for 30 minutes.

I usually double the recipe, it reheats great in the microwave.

(Thanks Laurie, this recipe is a definite keeper and it's nice to meet you too!!!)