Stove Top Chicken Bake – use your Thanksgiving leftover stuffing and make this easy casserole in just a few minutes.
If you have some leftover Stove Top stuffing (homemade or store-bought) from your Thanksgiving holiday celebration, you can make this easy Stove Top Chicken Bake casserole in just a few minutes.
You need to cut some chicken breast meat, combine it with creamy mushroom soup and frozen vegetables. Top it with prepared Stove Top stuffing and some shredded Cheddar cheese and bake in the oven for 30 minutes.
This time I made mushroom soup from scratch, which is very simple as you will soon see, but you can replace it with a can of soup instead.
Stove Top Chicken Bake can be served as a quick busy weeknight dinner.
You might also like my Stove Top Stuffed Pork Chops:
- 1 small onion
- 3 Tbsp butter
- 1/2 cup fresh mushrooms, sliced or chopped
- 2 1/2 Tbsp all-purpose flour
- 2/3 cup vegetable stock
- 1/3 cup milk
- 1/3 cup sour cream
- 2 cups frozen mixed vegetables
- 1 1/ lb chicken breast, cut into bite size pieces
- 4 cups homemade Stove Top stuffing, prepared according go directions, or 1 package store-bought
- shredded Cheddar cheese
- salt, pepper, dry thyme, dry garlic
Saute onion in butter until soft. Add mushrooms and fry for about 3 minutes.
Mix flour with vegetable stock, milk and cream and pour into mushroom mixture. Cook, stirring, until mixture thickens. Add frozen vegetables and cook until vegetables thaw, about 1-2 minutes.
Add cut chicken meat and transfer mixture into and oiled 13x9" casserole dish. Top with prepared stuffing and sprinkle with shredded cheese.
Bake in 400 F (200 C) oven for about 30 minutes or until chicken is cooked through.