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Delightfully Easy Fall Casserole
A Casserole to Warm the Tummy and Soul
My grandmother originally made this casserole one night that my grandparents had our family over for dinner. It is one of those homey meals that brings the family together and creates memories. Well, later when I asked how she had made it she said she couldn't remember, so my mom and I tried to make it ourselves. I am unsure where she found the original recipe, but I am so glad we were able to recreate this dish, as it is the best comfort meal! An added bonus to this recipe is that with just a few adjustments you can use left over Thanksgiving dinner to make it as well. Although you can use leftovers to make this meal, it is unlikely you will have any after serving this dish. It is so easy to put together that you'll be wanting to make it again and again!
Casserole photo taken by Rymom28
Preheat oven to 400 degrees.
Glass 9x13 Baking Dish
Rub bottom of baking dish with oil or spray with PAM.
Place 4-5 frozen chicken breasts in baking dish. (Skip this step if prefer not to use meat.)
16 oz Bag Frozen Vegetable Blend (Broccoli and Cauliflower)
Cover chicken with frozen vegetables.
2 - 10 3/4 oz. cans of Campbell's Cream of Chicken Soup (Can Substitute with Cream of Mushroom)
Campbell's Cream of Chicken Soup
I always have this in my pantry, as I use cream of chicken soup for so many different recipes.
Pour soup into large mixing bowl.
I've found that you can never have enough mixing bowls and it important to find the ones you love and are the easiest for you to use.
Mix one can of water (a little at a time) with soup until smooth.
Pour soup evenly over vegetables and chicken.
1-2 - 6 oz. boxes of Kraft Stove Top Stuffing Mix
Chicken Stove Top Stuffing
Vegetarian and Gluten Free Stuffing Recipes
Spread Stove Top stuffing over other ingredients.
Cover dish with aluminum foil.
Bake casserole for 75 minutes.
If you like a crispier topping, like I do, then bake for 90 minutes. Still check the casserole after 75 to see if you want to add time, as the stuffing can burn.
3 slices or 1/2 cup grated Cheddar Cheese.
If you don't have presliced/grated cheese or prefer to slice and grate your own, then these are the perfect tools!
After the casserole has finished baking cover with cheese. The amazing aromas will lure people to the table!
Have a lot of friends or family over? It is so easy to just make another casserole and have them baking at the same time!
- Prep time: 5 min
- Cook time: 1 hour 15 min
- Ready in: 1 hour 20 min
- Yields: 6
- 1 tablespoon vegetable oil
- 4 -5 frozen boneless/skinless chicken breasts
- 16 oz bag frozen vegetable blend
- 2 - 10 3/4 oz. cans of Campbell's Cream of Chicken Soup
- 1 can (10 3/4 oz.) of water
- 1 -2 - 6 oz. boxes of Kraft Stove Top Stuffing Mix
- 3 slices or 1/2 cup grated Cheddar Cheese
- 1. Preheat oven to 400 degrees, rub bottom of 9X13 baking dish with oil.
- 2. Place chicken breasts in baking dish, cover with frozen vegetables.
- 3. Pour Campbell's Cream of Chicken Soup in bowl, mix water in a little at a time until smooth.
- 4. Cover ingredients with Stove Top stuffing. Cover dish with aluminum foil and bake for 75 minutes.
- 5. Once casserole has finished baking, remove aluminum foil and top with cheese.
A Little Different Recipe
I found a similar recipe on the back of the Stove Top stuffing box, so I'm thinking that could be where the recipe originated from! There are a few changes to add a different flavor to the dish and the preperation is different at well.
Using Thanksgiving Leftovers
Changes: preheat oven to 350, use 4 cups chopped or pulled cooked turkey, thaw and drain frozen vegetables, use turkey Stove Top stuffing instead of chicken (prepared), do not cover with aluminum foil, bake 30 minutes.
Other suggestions: mix milk with soup instead of water, mix grated cheese in with the soup, or top with mashed potatoes then add stuffing.
These variations found at: www.kraftrecipes.com