When we are stuck at home with a foot of snow falling outside and more expected over the next few days I want comfort food. Warm, stick to your ribs, casseroles. This was the first one that came to mind as I was looking through the pantry for ingredients.
I usually make Chicken, Green Bean, and Stuffing Casserole by making homemade cream of soup (click for link to recipe) but this time they had cream soup on sale for $.90 a can and I couldn’t pass up the ease of making this casserole with the canned soup.
I was curious if my kids would notice or even care that I made it with canned soup.
All I kept hearing over dinner was how delicious this was. Kind of makes me wonder why I bother making the cream soup substitute. I know it is better for them for me to make the non-canned soup mixture but boy was this easy.
The kids each had two servings and then the leftovers were quickly claimed for lunch the next day.
I served this with a fresh green salad to complete the meal.
- 1 (12 oz) bag of cornbread stuffing mix (NOT the red box kind)
- 1 1/4 cup chicken stock
- 1/4 butter
- 3 chicken breasts,raw cubed
- 2 (10.5 oz) cans Cream of Chicken soup
- 2/3 cup milk
- 2 cups sharp cheddar cheese, shredded (if desired – I prefer it without but the kids like it in)
- 1 (12 oz) bag green beans, if frozen thawed
- Prepare stuffing by heating chicken stock and butter in a saucepan to boiling. Remove from heat and add stuffing mix. Stir well and set aside.
- Preheat oven to 400 degrees. Spray a 13″ x 9″ casserole dish with non-stick spray.
- In a large bowl mix chicken breast, soups, milk, cheddar cheese and green beans until well mixed.
- Pour chicken mix into the casserole dish and spread evenly over the bottom of the dish. Top with stuffing mix. Pat it down slightly in the pan.
- Bake for 40-45 minutes until stuffing is golden brown and chicken is cooked through. If stuffing is starting to get too brown cover with aluminum foil to finish cooking.
- Remove pan from oven and allow to rest for 5 minutes before serving.