Chicken & Dressing Casserole

Ingredients

  • 2 ½ lbs. boneless skinless chicken breasts
  • 12 ounces dry bread stuffing mix (Stove Top Stuffing)
  • 12 ounce bag fresh green beans
  • 1 lb. fresh mushrooms sliced
  • 1 shallot finely diced
  • 1 (10.75 ounce) can condensed cream of chicken soup
  • 1 (10.75 ounce) can condensed cream of celery soup
  • 1 ½  cups chicken broth
  • 1 cup ½ and ½ cream
  • 1/3 cup of sour cream
  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 1 teaspoons lemon pepper seasoning
  • 1 teaspoon garlic salt
  • Sherry

 

Directions

  1. Preheat oven to 350 degrees
  2. Place a large sauté pan over medium high heat; add oil and butter; season each side of the chicken breasts with half of the lemon pepper and garlic salt; add chicken breasts to pan,  and cook 5 minutes or until lightly browned, turn and repeat the same cooking process. Transfer chicken to a plate to cool. (chicken should still have a pink center and juicy)
  3. Deglaze sauté pan with a splash of sherry, and using a wooden spoon scrape up all of the chicken brownings, so that these dissolve in the liquid; add the mushroom and shallots and sauté until tender.  Remove from heat.
  4. Steam green beans in a microwave or in a medium stock pot until tender; Prepare stuffing mix as directed. 
  5. In a large bowl mix together the soups, broth, cream, and remaining lemon pepper and garlic salt. Stir well. Cube the cooled chicken breasts, and add to the bowl.  Add the sautéed mushrooms and shallots, including all off the juices left in the pan.  Mix to incorporate.
  6. Pour the chicken and soup mixture in to a lightly greased 9x13 inch baking dish. Layer the green beans evenly over the soup mixture, and finish by carefully spreading the stuffing mix over the chicken and green bean layers.
  7. Bake in the preheated oven for 35 to 45 minutes, until it starts to bubble in the center.

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