Ingriedents:It was totally scrumpous!
3 chicken breasts
1 small can of peas and carrots (drained)
1 small can of carrots (drained)
1 small can of corn (drained)
2 cans cream of mushroom soup (low sodium variety)
1/4 cup sour cream
8 oz of chicken broth
1 jar mushrooms
1/4 cup cheddar cheese
2 package Stove Top Stuffing mix (I used chicken flavor but any flavor will
Additional Ingriedents (to your own personal taste preferences):
Lawry's Seasoning Salt
Boil the chicken breasts. Into the water with the chicken breasts I added some of the Lawry's Seasoning Salt, Onion Powder and Garlic Powder. Not too much just enough to season the chicken. Once the chicken was done, I cut it up into bite size pieces. While working on this, I cooked the Stove Top Stuffing mix. (In all honesty, I used 1 package, but I'm listing out 2 packages of stuffing mix. The 1 package just didn't seem to be enough of crusty goodness on top of the dish once it was finished baking.)
Preheat oven to 400 degrees.
Once the chicken is diced and the casserole is ready to be assembled, drain the veggies and add them all to the chicken, along with the mushrooms, soup, chicken broth (I used canned broth not reserves from the chicken.) and sour cream. Then add the seasonings. I added roughly, 1/2 teaspoon of Lawry's Seasoning Salt ( I didn't want to add too much because remember, I seasoned my chicken while it was boiling and I knew I could add more later if it wasn't enough.) 1/4 teaspoon of both the garlic and onion powder, 1/2 teaspoon of paprika and 1/4 teaspoon of cayenne pepper. I mixed everything together.
After everything is mixed together, I poured it into a baking dish, covered with the cheese and then spread the prepared stuffing mix on top. Popped it into a preheated oven and let it bake for 30 minutes.
Now, one day soon I'll share with you my Paprika Chicken recipe. It is totally awesomesauce as well. Until then, Enjoy!
Be sure to let me know if you try the recipe and how it turned out.