MOM'S ULTIMATE COMFORT CHICKEN CASSEROLE

from Lari White

Recipe

Ingredients:	1 to 1½ lbs boneless chicken, cut into bite sized chunks salt and pepper to taste olive oil 1 cup broccoli florets, chopped 1 cup carrots, chopped 1 can cream of mushroom soup ½ cup milk 1 cup chicken broth 1 package cornbread stuffing mix (Lari likes to use Pepperidge Farm) 1 stick butter

Directions:	Preheat oven to 350 degrees. 1. Sauté chicken pieces in olive oil, adding salt and pepper to taste. 2. Lightly steam broccoli and carrots until tender-crunchy. Do not overcook. 3. Place cooked chicken pieces in bottom of a casserole dish. 4. In a bowl, mix the can of soup and milk. Mix in the lightly steamed vegetables and pour over the chicken. 5. In a separate bowl, blend stuffing mix with chicken broth and sprinkle evenly over casserole. 6. Melt butter and drizzle on top of stuffing. You can use less butter than the recipe calls for if you are watching your fat intake. 7. Bake at 350 degrees for approximately 30 minutes. VARIATIONS: For a different flavor, you can substitute Golden Mushroom soup for the Cream of Mushroom soup. You can use any vegetables you like or delete any vegetables you don't like. You can also add less or more vegetables than the recipe calls for, depending upon your personal taste. This is a very versatile casserole!

Ingredients:

1 to 1½ lbs boneless chicken, cut into bite sized chunks
salt and pepper to taste
olive oil
1 cup broccoli florets, chopped
1 cup carrots, chopped
1 can cream of mushroom soup
½ cup milk
1 cup chicken broth
1 package cornbread stuffing mix (Lari likes to use Pepperidge Farm)
1 stick butter

Directions:

Preheat oven to 350 degrees.

1. Sauté chicken pieces in olive oil, adding salt and pepper to taste.

2. Lightly steam broccoli and carrots until tender-crunchy. Do not overcook.

3. Place cooked chicken pieces in bottom of a casserole dish.

4. In a bowl, mix the can of soup and milk. Mix in the lightly steamed vegetables and pour over the chicken.

5. In a separate bowl, blend stuffing mix with chicken broth and sprinkle evenly over casserole.

6. Melt butter and drizzle on top of stuffing. You can use less butter than the recipe calls for if you are watching your fat intake.

7. Bake at 350 degrees for approximately 30 minutes.

VARIATIONS: For a different flavor, you can substitute Golden Mushroom soup for the Cream of Mushroom soup. You can use any vegetables you like or delete any vegetables you don't like. You can also add less or more vegetables than the recipe calls for, depending upon your personal taste. This is a very versatile casserole!