Créé avec l’IA
Chicken and Cornbread Stuffing Casserole
55 min 486 kcal par portion Facile
Ingrédients
4 Portions
- chicken breast600 g
- frozen vegetable medley300 g
- cream of mushroom soup250 g
- cornbread stuffing mix150 g
- olive oil1 tablespoon
- black pepper1 teaspoon
- saltto taste
Instructions
- 1
Preheat your oven to 180°C (350°F).
- 2
Cut the chicken breast into bite-sized pieces.
- 3
Heat the olive oil in a large skillet over medium heat. Add the chicken pieces and cook until they are no longer pink, about 5-7 minutes.
- 4
Add the frozen vegetable medley to the skillet and cook for another 3-4 minutes until the vegetables are heated through.
- 5
Stir in the cream of mushroom soup, black pepper, and salt to taste. Mix well and let it simmer for 2-3 minutes.
- 6
Transfer the chicken and vegetable mixture into a lightly greased baking dish.
- 7
Evenly sprinkle the cornbread stuffing mix over the top of the chicken and vegetable mixture.
- 8
If desired, drizzle a little water or melted butter over the stuffing mix for extra moisture.
- 9
Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and the casserole is bubbling.
