April Meal Prep: Creamy Chicken & Stuffing

 

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

Directions:

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.