My aunt and uncle always hosted Easter at their house.
We never even had to bring anything to eat, they had it handled. It was always nice going there knowing that I wasn’t responsible for any food. I like to make a dish to pass but it’s nice to get a break once in a while.
Well, last year, my uncle got pretty sick so they didn’t want to take on the responsibility. Me being me, stepped in and said that I would host the family. Then, I started to panic. Oh my goodness…what am I going to feed these people? I hadn’t budgeted to feed a group of 50 on a minutes notice.
Thankfully, I found this recipe on Group Recipes. It looked easy, the ingredients were cheap, and who doesn’t like chicken and stuffing? Granted, it wasn’t the big ham dinner we were used to getting, but I didn’t hear one complaint.
I tripled the recipe and served some extra sides and everything got cleaned right out. That was another bonus. No worrying about what to do with all the leftovers! I was happy to be able to provide for my family when they needed me. Hits you right in the feel goods!
Quick Tip: Toss in some peas or onions.
This casserole is tasty for one, but for two, it’s really affordable to make. Whenever we are struggling with catching up on bills…mainly after buying presents for Christmas, birthdays, and when other unexpected costs creep in, I will always be sure to work this into the menu. The family doesn’t even realize that we are dining on a budget, and I don’t feel bad serving it to them. Instead of worrying about our budget, we get to spend a nice night enjoying one another around the dining table.
It’s good enough for fancy occasions but simple enough for a weekday meal. Give it a shot!
Ingredients
1 (16 ounce) packages Pepperidge Farm stuffing ( herb seasoned-blue package)
1/2-1 cup butter
2 (10 3/4 ounce) cans cream soup ( celery, mushroom, chicken)
1 (5 ounce) cans evaporated milk
1/2 small onion, chopped
4 cups cooked chicken, chopped ( rotisserie chicken works great!)
1 (15 ounce) cans sweet peas or 2 cups frozen peas
Directions
Preheat oven to 350 degrees F.
In large pot, melt butter over medium-high heat.
Add dry stuffing, stir to coat evenly with butter.
Layer 1/2 stuffing on bottom of an ungreased 9 x 13 baking dish.
In large bowl, combine evaporated milk, cream soups, and onion.
Gently fold in peas and chicken.
Pour chicken/soup mixture over stuffing in baking dish.
Top with remaining stuffing.
Bake for 45 minutes, or until bubbling in the middle.
Serve and enjoy!
Source : allrecipes.Com