boneless, skinless chicken breasts
cream of mushroom soup
frozen mixed veggies
pepper & garlic powder to taste
I made the stuffing according to the directions on the box.~boil water and butter in a med. sauce pan~
~add stuffing, cover and remove from heat~ I mixed the chicken [raw & cut in cubes], cream of mushroom soup, mixed veggies, sour cream, and chicken broth. I seasoned it with some pepper and garlic powder. It didn't need any salt because of the added salt in the other ingredients. I topped the mixture with the stuffing and popped it in the oven for about 45 minutes, until the chicken was cooked thoroughly.
It was divine! I was super nervous because you just never know how things are going to turn out. But yea..it was a hit! I'm so glad we have some left over for lunch tomorrow! I was interested in the nutritional info regarding it and found this cool site: Spark People [which is hilarious because I have a spark people app on my phone...] once I plugged in all of the information, this is what it came up with!
Other than a high amount of sodium [see why I didn't add any extra salt] I'd say it was pretty good. I had roughly two servings for dinner. Of course these are all rough estimates as I didn't use a ton of measuring for the loose ingredients. Most of my cooking is done by sight and by taste...I'd say it's the best way to do it. lol
Welp...I'm off to chug some water. I feel super dehydrated tonight. Blargh.