Are you ready for a little taste of Thanksgiving? This easy meal consists of a classic casserole topped with stuffing, lots of veggies, cranberry sauce and the simplest of pies…pumpkin!
I serve this yummy meal to my family every year… usually late October or early November! It’s pre-planned on my Meal Planning calendar. Since it is soooo easy, I even make it on a week-night. Of course, it doesn’t even compare to the spread my Mom puts out for Thanksgiving. But, this meal does have enough of the traditional Thanksgiving ingredients to make you feel like you’re having a “mini” Thanksgiving feast!
Stove-Top Easy Chicken Bake
This simple casserole is a classic recipe from Kraft. I’m pretty sure I discovered it on the back of a Stove Top stuffing box. I’ve made it every year, once a year, for as long as I can remember. For a family of 4, I always have leftovers, which is a bonus! Two meals for the price of one! Here’s the link to the recipe on Kraft’s website: Stove-Top Easy Chicken Bake. I also included a printable recipe (written in my own words) at the bottom of this post.
The Ingredients
What makes this recipe so simple? There are only 5 ingredients!
- 1 1/2 lbs boneless, skinless chicken breasts, cut into bite-size pieces
- 1 (10 3/4 oz) can Healthy Request Condensed Cream of Chicken Soup
- 1/3 cup sour cream
- 1 (16 oz) package frozen mixed vegetables, thawed and drained
- 1 (6 oz) package Lower Sodium Stove Top Stuffing Mix for Chicken
You can keep this casserole on the healthier side by using lower sodium stuffing (with 1/2 the butter), low fat sour cream, and a Healthy Request version of condensed cream of chicken soup which has less fat, sodium and cholesterol.
Easy Prep
Start by preparing the stuffing, which will go on top of the casserole. To cut back on calories and fat, I only used 2 tablespoons of butter, instead of the 4 tablespoons recommended on the box. Bonus: the sauce pan you use for the stuffing is the only dish for prep that you have to clean!
While the stuffing is prepping (about 10 minutes), grab your greased 13×9 inch baking dish, throw the chicken, veggies, soup, and sour cream into the pan and mix. I have to admit, at this stage, mixing the slimy raw chicken together with the other ingredients is… gross! But, don’t fear, it all cooks up perfectly in the oven!
The last step is to spread the stuffing over the chicken mixture and bake.
A couple more tips for quick and easy prep:
- Defrost your frozen veggies quick: Place the frozen veggies in a colander and run cool water over them, a minute or two, until defrosted; drain well.
- I prefer to use kitchen shears (devoted only to cutting meats) to cut the chicken into uniform bite-size pieces. (Rinse and place the kitchen shears in the dishwasher for a thorough disinfecting.)
After 15 or so minutes of prep and 30 minutes in the oven, your casserole is ready! The sour cream and soup combine to create a flavorful, thick gravy. Together with the chicken, veggies and stuffing… it’s Thanksgiving in one dish!
On The Side: Broccoli & Jellied Cranberry Sauce
This casserole is already filled with a variety of vegetables, but why not add even more! A microwaveable bag of frozen broccoli florets makes a perfect side dish (just add a teaspoon of butter and a pinch of pepper to season). Round this Thanksgiving inspired meal out with a slice of traditional Jellied Cranberry Sauce. Okay… this does not earn points for being a “healthy” item. It’s full of sugar and low on nutritional value. But, it’s an occasional (1-2 times/year) food that we enjoy. We’ll have “homemade” cranberry relish on Thanksgiving Day!
Dessert: Easy Pumpkin Pie
What is Thanksgiving without a slice of Pumpkin Pie? It’s a classic pie and one that I crave during the fall. But, why wait until the big day! Pumpkin Pie is perfect to enjoy with this “Mini-Thanksgiving Meal”. Click here to check out my recipe for a lighter version which requires only 10 minutes of prep!
Enjoy!
Prepare this meal in the fall, winter or anytime you’re craving a little taste of Thanksgiving. The casserole truly is a complete meal in one dish! It’s great for a potluck, any dinner meal, Friendsgiving, and even on Thanksgiving Day if you want to keep things extra simple and skip the turkey! Add a side of broccoli (or a simple salad), cranberry, your favorite pie (pumpkin) and enjoy!
Click here to view the original Stove Top Easy Chicken Bake recipe on kraftrecipes.com. My printable recipe below includes the original ingredients, with instructions written in my own words.
STOVE TOP EASY CHICKEN BAKE
Ingredients
- 1 (6 oz) pkg. Stove Top Low-Sodium Stuffing Mix for Chicken
- 1 1/2 lbs. boneless, skinless chicken breasts, cut into bite-size pieces
- 1 (16 oz) pkg. frozen mixed vegetables, thawed, drained
- 1 (10 3/4 oz) can Healthy Request Condensed Cream of Chicken Soup
- 1/3 cup sour cream
Instructions
- Heat oven to 400 F.
- Prepare stuffing mix as directed on package. Use only 2 tbs butter, (as opposed to 4 tbs as indicated on the box).
- Spray a 13x9 inch baking dish with non-stick cooking spray. Combine chicken, vegetables, soup and sour cream right in the baking dish.
- Top evenly with prepared stuffing.
- Bake 30 minutes or until chicken is cooked through.
Recipe Notes
PIN ME!!
COMMENTS