Recipe(tried): Chicken and Stuffing Casserole Dinner for a Cold Night...

Hello Everyone!

It's been quite a long time since I have posted any dinners here. I have been so very busy setting up home in Georgia, taking Mama to her doctors and holding yard sales that I have not had the time of cooking up a storm as I had before.

Finally, the house has been decorated and now Halloween is almost upon us. Our children and grandchildren will soon be here for the Thanksgiving holidays. I have been reading thru many cookbooks trying to find 3 new dessert recipes for this year. I dare not change the entrees for this meal in fear that my family will protest. But desserts, that's a different story altogether.

It has been nice and cold where we are staying and this comfy Chicken Casserole came in just at the right time. I served it with cranberry sauce which is a nice balance with the savory taste of the casserole. Here's the recipe....

CHICKEN AND STUFFING CASSEROLE

4 skinless, boneless chicken breasts, cut into bite-size pieces
1/2 large onion, chopped
1 cup sliced fresh mushrooms
3 Tbsp. olive oil
3 garlic cloves, pressed
1 whole roasted red pepper, chopped
1 tsp. ground paprika
1/2 tsp. Durkee brand Grill Creations Chicken & Fish Seasoning
1/2 tsp. powdered poultry seasoning
salt and pepper to taste
1 (16 oz.) container sour cream
1 (10 3/4 oz.) can condensed cream of mushroom soup, undiluted
1 cup chicken broth (Superior Touch) (plus additional for stuffing)
1 cup mixed frozen vegetables, thawed and drained
1/2 cup frozen peas, thawed
8 oz. herb-seasoned stuffing mix
1/4 cup melted butter

Preheat oven to 350 degrees F.

Season chicken with salt and pepper. In a skillet, saute the chicken in the oil with the onions and mushrooms til browned.

Add garlic and saute for 1 more minute.

Add the chopped roasted bell pepper stirring well to blend. At this point sprinkle on all the seasonings and blend well.

In a large mixing bowl, mix together the sour cream, soup, and broth, add skillet contents. Stir in mixed vegetables and peas. Taste and adjust seasonings. Blend well. Pour mixture into a 2-quart casserole dish.

Mix together stuffing mix, butter, and additional broth as needed to make stuffing. Spread stuffing evenly over chicken mixture.

Bake for 45 minutes at 350 degrees F.

Serve with cranberry sauce, salad, and biscuits.

As soon as my menu for this year's Thanksgiving is ready I will be able to post it...I have to use the local library for computer as I don't have a laptop up here yet.

I did have the opportunity to visit Trader Joe's up in Roswell, GA which is not too far from my home...they do have a wonderful assortment of gourmet foods and I thought of Sally, Atlanta who was the first person to ever tell me about Trader Joe's. She simply loves the place! And, I can understand why!!

I hope you are all enjoying the wonderful weather and the beauty of the changing leaves...

Happy Cooking! Gina