Chicken Stuffing Bake (TATT)

Ok I lied. I have to post this because I promised someone I would. It's a dish I made for Easter dinner. I will do my picnic food next week or on my recipe blog.

Good morning! I have another great recipe for Tuesday's at the table. Click on the icon to go to Andreas blog to see who else participated in the challenge this week!

I made this Stuffing bake while Justin was deployed. You see I have a strange love for stuffing. I can really make a box of it and just eat that for lunch.....I know I'm a little off. Don't judge. Anyway I made this when I had a few of my friends over for dinner and we all loved it!!!!! I was a little hesitant to make it for Justin because...well...I didn't want him to ruin it for me if he didn't like it. He loved it. Now we eat it for dinner at least once a month. So here it is!

Prep Time: 10 min
Total Time: 40 min
Makes: 6 servings, 1-1/3 cups each

What You Need!

1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
1-1/2 lb. boneless skinless chicken breasts, cut into bite-size pieces
1 can (10-3/4 oz.) condensed cream of chicken soup
1/3 cup BREAKSTONE'S or KNUDSEN Sour Cream
1 pkg. (16 oz.) frozen mixed vegetables, thawed, drained (We use just corn)

Make It!

HEAT oven to 400ºF.

PREPARE stuffing as directed on package.

MIX remaining ingredients in 13x9-inch baking dish; top with stuffing.

BAKE 30 min. or until chicken is done. Enjoy now or cover and refrigerate. To reheat, microwave each serving on HIGH 2 min. or until heated through.