CHICKEN AND STUFFING BAKE

Recipe courtesy of Pam's Midwest Kitchen Korner

Ingredients:

1⅔ cups hot water

1 package (6-ounces) stuffing mix, like Stove Top

1½ boneless skinless chicken breasts, cut into bite-size pieces

2-3 cups frozen mixed vegetables

1 can cream of mushroom soup

½ cup light sour cream

1 teaspoon seasoned pepper

3 garlic cloves, minced

Method:

Heat oven to 400°.

Add hot water to stuffing mix; stir just until moistened.

Place chicken in a 13x9-inch baking dish.

Spread vegetables over chicken.

In a medium-sized bowl, mix soup, sour cream, pepper and garlic until blended; pour over chicken.

Top with stuffing.

Bake 30 minutes or until chicken is done.

Serve