*Chicken & Stuffing Bake*
Makes 6 servings This was simple and easy to make and made good use of some leftover roast chicken. Adapted from an old recipe from BH&G Favourite Ways with Chicken. 225g packed herb seasoned stuffing (8 ounces) (See my homemade recipe) 1 (295g) tin of evaporated Cream of Mushroom Soup (10 1/2 ounce tin) 360ml chicken broth (1 1/2 cups) 2 well beaten medium free range eggs 315g cooked chicken, chopped (2 1/2 cups) 120ml milk (1/2 cup) 2 TBS finely chopped red bell pepper Preheat the oven to 180*C/350*F/ gas mark 4. Butter an 11 by 7 1/2 inch baking dish. (I used a 9 inch pie dish.) Set aside. Toss the dry stuffing crumbs together with 1/2 of the tin of soup, the chicken broth and both eggs. Spread in the prepare baking dish. Top with the cooked chicken. Mix together the remaining half tin of soup with the milk and chopped red pepper. Pour over all. Cover with foil and bake in the preheated oven for 45 minutes, until set. Uncover and bake for a few minutes longer until golden. Serve hot. |