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Chicken & Stuffing Casserole

This is a hearty meal for a busy weeknight. It is a fast dinner and so delicious. I make mine with a special ingredient. I haven’t seen it used anywhere else.

First, I put boneless skinless chicken breast in a casserole pan. I use iron skillets for baking. The meals turn out so good. Sprinkle salt and pepper on the chicken. You don’t need much salt because the cream of chicken soup has salt too.

I use one can of cream of chicken soup and my special ingredient.

Ricotta cheese! I have seen most people use sour cream in this recipe but I think the ricotta makes it cheesier and richer tasting.

Mix the soup and about 1/4 cup of ricotta cheese together until blended well.

Smear the soup mixture onto the chicken breast.

Take stuffing mix, I love stove top, mix a two to one measurement together. I used two cups stuffing and one cup water.

Let the stuffing absorb the water for a few minutes then spoon onto chicken.

Next add a few pats of butter to the top. I don’t measure it. Bake in a 350 degree oven for about 40 minutes.

Remove from oven and serve.

You can make this ahead of time and place in refrigerator and bake in oven when you are ready. It’s very good!

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