HOW TO MAKE CHICKEN CASSEROLE!
Every season is the season for casseroles, and today we are going to share the recipe for our very finest chicken casserole! Best part? This is a recipe that is not only delicious but also good for you since it is created with basic ingredients.
Let’s get the most important thing out of the way first: casserole dishes! There is a distinction to be made between a baking pan and the ceramic casserole plates that are required for the preparation of our chicken casserole recipe, as I will now explain. When it comes to baking, casserole dishes are comparable to cast iron pans in that they bake food more uniformly and at a quicker rate than a standard metal baking pan.
Our chicken casserole recipe calls for a ceramic casserole dish, and we like to use it for this same reason. However, there is no need for concern if you do not have one! It also works well in a baking pan or a dutch oven.
One of the best things about a chicken casserole is that it often incorporates all of the components of a meal into one dish and bakes them together. Because it already comes with a grain, a vegetable, and a carbohydrate, there is usually no need to offer it along with anything else.
Another thing that I really like about this chicken casserole is that it makes a fantastic dinner to store in the freezer. After allowing the casserole to fully cool, cover it with a piece of plastic wrap and remove as much air as you can while pressing it into the top of the casserole. After that, place a sheet of tin foil on top of it and seal it using the same method.
THE INGREDIENTS LIST:
Boneless chicken breasts; I used 4 large-sized.
Chicken broth; you’ll need 1 cup.
2 garlic cloves – minced.
Seasoned stuffing mix; I used 4 cups.
A stick.Of salted butter.
Cream of chicken soup; you’ll need a medium can.
Sour cream; I used 1 block.
Broccoli florets, you can use them fresh or frozen (thawed).
Cook the chicken breasts with the stock, garlic, and onion in a pan over medium-high heat until the pink has disappeared, approximately 15 to 20 minutes.
Take the chicken out of the dish, shred it with a fork, and put it to the side. Put some of the broth aside. The butter should be melted first, then poured over the stuffing mix in the basin, and the m
In a large saucepan or a glass dish about 9 by 13 inches, spread half of the stuffing and butter mixture. Using a whisk, combine the soup, the sour cream, and the conserved broth.
On top of the layer of stuffing mix, scatter the shredded cooked chicken. Spread the broccoli all over the chicken if you are using it. After covering the chicken with the soup mixture, finish by covering it with the leftover stuffing mixture.
Bake for thirty minutes at a temperature of 350 degrees Fahrenheit.
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