A couple of weeks ago I had Cody over for dinner and decided to cook for him and my parents. I wanted something with a lot of veggies, but that would still taste really good, so I scoured the internet and checked out Pinterest as usual. I’m a huge fan of comfort food, and let me tell you, this is definitely that kind of meal. The creamy soups and milk make it a little rich, but the vegetables help you get in all those good nutrients. I served it with fresh cooked green beans and extra broccoli on the side. The best part about this dish is that you can choose what veggies you want inside or if you’re tired after a long day you can easily just use a frozen mixed veggie pack! Try out this recipe and let me know what you think!
- 1 can of cream of celery soup
- 1 can cream of potato soup
- 1 cup of milk
- Dried thyme (amount depends on your preference)
- Black pepper (amount depends on your preference)
- 2 cups of cooked chicken cut up into cubes
- 1/2 -1 small onion
- 4 cups of assorted vegetables of your choice (I used carrots, peas, broccoli, and celery)
- 1 box of stuffing mix (flavor of your choice, but chicken or mixed herb will probably work best)
- Grease a baking pan (using Pam spray, butter, oil, or whatever you normally use to prevent sticking).
- Chop up the vegetables and the onion.
- Cook the chicken and cut it up into bite sized pieces.
- Prepare stuffing by following the directions on the box.
- Mix the chicken, soups, milk, onion and veggies, pepper, and thyme all together in the baking pan.
- Cover the top of your mixture with the cooked stuffing.
- Bake at 400 degrees for about 25 minutes.
Cody and both of my parents loved this dish! It’s such a yummy, cozy recipe. I will definitely keep this meal in my back pocket for those chilly fall and winter nights! (Those nights that I hope start coming reallyyy soon because I live in California and this drought and heat are not my cup of tea!)