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
- Preheat oven to 350 degrees and spray a 9x13 baking dish with non-stick cooking spray.
- In a medium saucepan, bring 2 cups of chicken stock and 4 Tablespoons of margarine to a boil.
- Add entire canister of stuffing, quickly mixing into the liquid.
- Cover and remove from heat.
- Heat olive oil in skillet over medium-high heat and add chicken in batches.
- Cook until browned.
- Make sure you dont over crowd the pan or you will end up steaming the chicken instead of searing it.
- Once all chicken pieces have been cooked, place all of the chicken back into skillet.
- 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.
- Stir to combine, cooking until heated through.
- Spread chicken vegetable mixture into your prepared baking dish.
- Fluff stuffing with fork then scatter it on top of the chicken/vegetable mixture, making sure it is spread evenly over entire top.
- 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)