As promised in my blog post, A Mompreneur Casserole, here is the Chicken Casserole recipe. This recipe is from my childhood. It was one of those dishes I will never forget my Mom making and one I always looked forward to. It is easy (well, I discovered that once I went off on my own), comforting and delicious. A perfect, quick, meal to throw together on a night when nothing ‘magical’ is coming out of that kitchen.
This dish is seriously so easy to put together, you’re going to blink and wonder how dinner is made already…so perhaps there is some magic happening here. Hmmm…Anyway, I hope this dish comes in handy at some point when you don’t really feel like doing much, but have hungry people to feed. (FYI, my kids don’t eat stuff like this…yet… So even though I still had to figure out what they were going to eat, frozen pizza always seems to go over well, at least the Mr and I had a nice meal.)
1 Rotisserie chicken shredded (or you can cook your own. I used this method to cook one in my InstaPot that I had stashed away in the freezer. It cooked in about an hour, and came out AMAZING. We’ll be discussing the InstaPot in future posts.)
1/2 onion chopped (Although I LOVE using onions in as many dishes possible, I totally forget to add them, that’s why you don’t see them in the picture, but it still turned out great)
1/2 stick of unsalted butter
1/2 bag (about 2 cups) Pepperidge Farm Herb Stuffing
1 can cream of chicken soup (or make your own using this recipe, if you’ve got time for that)
1 small bag of Almond slivers
1 cup Green Baby Peas (I used frozen, canned will work too)
1 cup Sour cream
Garlic Powder to taste (or fresh minced garlic if you’re feeling froggy)
Salt & Pepper to taste
Some good bread (growing up my mom served this with traditional white bread, butter and bread & butter pickles) I went with pumpernickle this time, class it up just a touch. And I wasn’t reminded of the pickles until after the fact…maybe next time.
Pre-heat your oven to 375 degrees. Spray a casserole dish with non-stick spray.
In a large bowl, mix the chicken, cream of chicken soup, almond slivers, green peas, sour cream, onions, garlic powder, and salt and pepper.
Place the chicken mixture in the greases casserole dish.
Melt the butter in the microwave in a microwave safe dish (one large enough to mix the stuffing in to.)
Once the butter is melted, add the herb stuffing and mix well. Once mixed well, add to the top of the casserole.
Bake the chicken casserole, uncovered, for 30-45min (depending on the size of the casserole dish) until it begings to bubble. TIP: In the South, that is apparently THE indicator your casserole is ready, when it bubbles.
Scoop on to a plate and serve with buttered bread of choice, pickles, salad, or whatever side you have the energy to whip up to add to the meal.
And that’s it! An easy, comforting and delicious meal, fit for a Mompreneur and the Hustle life.
Please feel free to leave comments on how this casserole turned out for you. Have a casserole recipe you’d like to share that you love make? Post it here in the comments or email it to me at AllisonLee@TheMompreneurHustle.com
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