Updating Chicken & Stuffing

I made a big pan of chicken and stuffing last week and IT WAS SO STINKIN GOOD!!  One reason I love this recipe so much is because it has "tang" to it because of all the sour cream.

Eric liked it, but wanted more stuffing on top so next time I will make an additional box of Stove Top or make stuffing from scratch.  And he is probably right - you can never have too much stuffing. 

I also thought about adding some frozen mixed vegies to the chicken & sauce part of the dish.  I'm thinking it would be almost the same as a pot pie, but with stuffing replacing a pastry crust.  If I do that, I will definitly add more stuffing to the the top. 

Since I am still in the experimenting mode with this recipe, next time I'm going to try cutting the butter back to 2 Tbs and add additional chicken stock to make up for the liquid. But what am I saying??????  You can never have too much butter in a recipe, and lets face it, this is not a diet dish.  As Dad liked to say "In for a penny, in for a pound."   Unfortunately when I eat this dish I seem to be in for 10 pounds instead of one.  But hey - at least it tastes good!

Chicken & Stuffing

My grandma Lottie lived next door to us for quite a few years when we lived on the farm in Washington.  I remember coming in from moving pipe and smelling the dinner she made.  One of my favorites was her Chicken & Stuffing. She did it to old fashioned way - boil the chicken, save the stock, remove the meat from the bones; make bread cubes, toast them, add stock and seasonings to make the stuffing, and the stir the chicken into the stuffing.  Then she would put it on the oven to bake - and the house would smell divine.  I have updated her recipe, adding some seasonings and other ingredients, but tried to remain true to the premise of her original recipe.
I hope that you enjoy this recipe as much as I do.

My Super Fabulous Chicken & Stuffing Casserole
3 cups chicken, cooked and cubed
3 Tbs oil
1 tsp poultry seasoning
1 tsp salt and pepper
8 oz sliced mushrooms
3 tsp garlic, chopped
2 cups sour cream
½ cup butter, melted
½ cup Parmesan cheese, grated
1 envelope onion soup mix
½ cup chicken broth
2 boxes stuffing mix

Instructions:

Heat oil in saute pan. Add chicken, poultry seasoning and salt and pepper. Saute together for 3-5 minutes. Add mushrooms, cook another 5 minutes. In separate bowl mix together sour cream, butter, Parmesan cheese and chicken broth, stir until well blended. Add chicken mixture and stir well. Spread evenly in 9x13 baking dish. Make stuffing following directions on package. Place stuffing evenly over chicken mixture. Bake at 350 for 25-30 minutes.

Like to cook

I love to cook (and eat) a lot.  I started this blog to share recipes that I have collected over the years.  I can (and do) spend hours looking online or reading recipe books.  It is fun to look at the ingredients in a recipe and figure out how they will taste when combined.  Weird - I know.

It would be fabulous if anyone else wanted to share their favorite recipes or cooking experiences.