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Chicken And Vegetable Dinner

Serves: 8
Total Calories: 918

Ingredients

4 chicken breasts
2 cups chicken broth
* Part two.
1/2 cup butter real
1 cup celery diced
1 cup onion diced
1/2 cup chicken broth
1 tablespoon sage leaf, crushed
4 1/2 cups seasoned stuffing mix Pepperidge Farm®
Salt and freshly ground pepper to taste
* Part two.
1 1/2 cups mushrooms sliced fresh
1/2 cup parsley minced fresh
1 (10-ounce) package petite peas defrosted
* Part two.
2 (10 1/2-ounce) cans cream of chicken soup
1 cup sour cream
1/3 cup chicken broth

Directions:

Cover and poach chicken in stock until tender, about 15 to 20 minutes. Cool in broth reserve broth. Remove skin from chicken and bone. Cut chicken in bite-size cubes and set aside.

Topping:
*Melt butter in a large skillet add celery and onion and sauté until transparent. Blend in chicken stock, sage, and prepared stuffing. Add salt and pepper to taste. Set aside.

Vegetables:
*Toss together in bowl. (Peas do not need to be cooked.)

Sauce:
*Blend all ingredients together set aside.

Heat oven to 350° F. In a 9 x 13-inch shallow baking dish, layer 2/3 of the topping cover with chicken and vegetables. Pour sauce over all. Sprinkle remaining stuffing mixture on top. Cover and bake 30 minutes or until hot and bubbly.

Nutritional Facts:

Serves: 8
Total Calories: 918
Calories from Fat: 387

This Chicken And Vegetable Dinner recipe is from the More Family Favorites Cookbook. Download this Cookbook today.


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