This was a fun dish to prepare. We had this for dinner the same night that it was prepared - mainly because I didn't have an aluminum pan to freeze it in nor the space as the only freezer I have is the bottom of the refrigerator. I hope to have our chest freezer moved from our old house to our current home this next week.I can see this being made with turkey or even boneless pork chops. Anyway, here are the ingredients:
- 1 1/2 lbs boneless skinless chicken breasts, sliced (mine were cut-up in chunks), seasoned with salt & pepper (mine weren't)
- 1 1/2 Tbsp Spinach & Herb Seasoning, divided
- 1/2 c frozen green peas, optional
- 1 (10.5 oz) can 50% less sodium cream of mushroom soup (I used no salt added)
- 1 c sour cream
- 1 (6 oz) pkg stovetop chicken-flavored stuffing mix
- 1/2 c butter, melted
1. Preheat oven to 375 degrees F. Place seasoned chicken in the bottom of a greased 9x9-inch baking dish. Sprinkle with 1 1/2 teaspoons Spinach & Herb Seasoning. Top with peas, if desired.
2. In a medium bowl, whisk together soup, sour cream and remaining 1 tablespoon Spinach & Herb Seasoning. Pour over chicken. Sprinkle with dry stuffing mix and drizzle with melted butter.
3. Bake until internal temperature of chicken reaches 165 degrees F on an instant-read food thermometer and stuffing is crispy and golden brown, about 30 minutes.
We froze the leftovers in individual servings.