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