The story of this recipe creation comes with a little confession.
I wasn’t really paying as much attention to the beginning of the sermon on Sunday as I should have been. Instead, I was thinking of the plate of leftover chicken in the fridge and wondering how I could turn it into a quick lunch.
I promise I did try to pay attention to the preacher. Truly. I even know how the sermon ended and what the point was. One of my kids said it could all have been summed up in the phrase I say to them whenever they leave the house:
“Remember who you are and make good choices.”
But for the front part of the sermon, I was only remembering that chicken and trying to match it with things in the pantry.
And I have to admit, it was time well spent, because the end product of my imagination was this quick version of Chicken and Dressing Casserole.
Because you just don’t always have time for a meal to hang out in the oven for an hour before you eat it.
I only have the one photo of this. No ingredient photo either. We were hungry!
But here’s the nitty gritty of how you make it:
You can use any kind of leftover baked, roasted or rotisserie chicken for this. I had made chicken in the pressure cooker the day before.
Serves: 6 servings
- 1⅓ cups milk
- 1 can cream of chicken soup
- 1 cup frozen vegetables (optional)
- 2-3 cups cooked chicken, chopped
- 3 Tbs. butter, melted
- 1¼ cup chicken broth
- 1 box cornbread stuffing mix
- Stir milk and soup together. Pour into skillet and heat over medium heat.
- Add frozen vegetables (peas and carrots) and chicken to skillet. Heat thoroughly.
- While that heats, stir butter, broth and dressing mix together.
- When skillet is hot and bubbly, top with dressing mix.
- Pop under the broiler in the oven for 3-5 minutes, till it begins to brown.
- Serve and enjoy!