Easy Chicken Bake

Well, we essentially ended up eating the same thing two nights this week... only very slight differences between the two. The problem was that I didn't feel like going to the grocery store, and since we haven't been "good grocery shopping" in a while, the ingredients we had on hand were very limited.

It's been an interesting week. Quite honestly, it's been pretty shitty. I've been dealing with my emotions over Tessa getting sick--she's still not showing any signs of getting better (I've been wanting it to happen overnight), and I'm terrified of the possibility of lymphoma--and now I've got a wicked cold to contend with as well.

So a trip to the grocery store? Last night, it was not going to happen.

I found a box of Stove Top Stuffing in our cupboard, saw a simple recipe on the back, and decided to go with it. Another super easy weeknight meal to file away in the recipe bank. I just wouldn't plan on making this again the night after making chicken pot pie!

Easy Chicken Bake
(Source: www.kraftfoods.com)

Ingredients:
- 1 pkg (6 oz.) Stove Top Stuffing Mix for Chicken (we used low-sodium version)
- 1 1/2 lb boneless skinless chicken breasts, cut into 1-inch pieces (we only used 1 lb.)
- 1 can (10-3/4 oz.) condensed cream of chicken soup (used Campbell's Healthy Request--98% fat free, and reduced sodium)
- 1/3 cup sour cream (we didn't have any on hand, so we substituted skim milk)
- 1 bag (16 oz.) frozen mixed vegetables, thawed, drained

Directions:
1. Preheat oven to 400°F.

2. Prepare stuffing mix as directed on package; set aside.

3. Mix chicken, soup, sour cream and vegetables in 13x9-inch baking dish; top with the stuffing.

4. Bake 30 min or until chicken is cooked through.

Nutrition Facts (for 6 servings): Per serving, Calories 420; Total Fat 15 g; Saturated Fat 4.5 g; Cholesterol 80 mg; Sodium 990 mg (ours was less because we used the low sodium stuffing mix); Carbohydrate 35 g; Dietary Fiber 3 g; Sugars 5 g; Protein 31 g