Chicken Ranch Stuffing Bake

• 2- 1/4 cups Chicken Stock, Divided
• 4 Tablespoons Margarine Or Butter Spread
• 1 carton Chicken Stuffing Mix, 8 Ounces. Recommended, StoveTop
• 2 Tablespoons Extra Virgin Olive Oil
• 5 whole Boneless, Skinless Chicken Breasts, Diced Into Bite Sized Pieces
• 1 can Condensed Cream Of Chicken Soup, 10.75 Oz
• 13 cups Sour Cream
• 1 teaspoon Powdered Ranch Dressing Mix
• 1 bag Frozen Mixed Vegetables (corn, Peas, Carrots, Green Beans) 16 Ounces, Defrosted

1. Preheat oven to 350 degrees and spray a 9x13 baking dish with non-stick cooking spray.
2. In a medium saucepan, bring 2 cups of chicken stock and 4 Tablespoons of margarine to a boil.
3. Add entire canister of stuffing, quickly mixing into the liquid.
4. Cover and remove from heat.
5. Heat olive oil in skillet over medium-high heat and add chicken in batches.
6. Cook until browned.
7. Make sure you dont over crowd the pan or you will end up steaming the chicken instead of searing it.
8. Once all chicken pieces have been cooked, place all of the chicken back into skillet.
9. Turn heat to medium low and add the remaining 1/4 cup chicken stock, cream of chicken soup, 1/3 cup sour cream, powdered ranch dressing mix, and vegetables.
10. Stir to combine, cooking until heated through.
11. Spread chicken vegetable mixture into your prepared baking dish.
12. Fluff stuffing with fork then scatter it on top of the chicken/vegetable mixture, making sure it is spread evenly over entire top.
13. Bake in 350 degree oven for 30 minutes until bubbly.

chicken, margarine, chicken stuffing mix, olive oil, chicken breasts, condensed cream, sour cream, mix, vegetables

Taken from tastykitchen.com/recipes/main-courses/chicken-ranch-stuffing-bake/ (may not work)