Yesterday I was having one of those typical busy Saturday's that so many of us have. At the end of the day I knew I would be too tired to do any substantial type of cooking. In my "treasure trove" of recipes, I came across this short, simple and delicious recipe that I had clipped and used a number of times...but then had put it away and it was forgotten. Well, it was my dinner last night and it is every bit as delicious as I remembered it to be. To accompany the chicken, I made a simple summer salad.
- 1 package (6-oz) Stove Top stuffing mix for chicken
- 1 2/3 cup chicken stock
- 4 boneless skinless chicken breast halves (about 1 1/2 pound) (the butcher at Lunardi's gave me extremely huge chicken breasts so I am sure they weighed closer to 2 pounds)
- 1 can (10-3/4 oz.) condensed cream of mush room soup
- 1/3 cup sour cream (you can also substitute 1/3 cup milk or 1/3 cup mayo)
- Toss contents of stuffing mix box with 1 2/3 cup chicken stock. Set aside
- Place chicken in greased or sprayed 13 x 9 inch baking dish or 2 quart casserole.
- Mix soup and sour cream (or milk or mayo) until well blended. Pour over chicken
- Spoon stuffing over the top.
- Bake at 375 (F) for 35 minutes or until chicken is cooked through. Makes four servings.
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