Comforting Creamy Chicken & Stuffing Bake

The arrival of cooler weather inspires the addition of cozy, comfort foods to our family dinner menus. Our Creamy Chicken & Stuffing Bake will leave you feeling satisfied and hoping for leftovers to enjoy again the next day.

This easy, straightforward recipe is a great one for kids to help with too. They can put their stirring skills to the test and then eagerly await the finished product with the enthusiasm only a proud sous chef could have!

Here’s what you’ll need to get started:

• 1 lb. diced chicken, cooked
• ¼ lb. peas & carrots mix, frozen
• 1 can (10.5 oz.) cream of mushroom soup
• ¾ cup sour cream
• ½ lb. stuffing mix, dry
• 1 tsp. oregano, dry
• Salt & pepper, to taste
  

Now it’s time for that stirring we mentioned:

1. Preheat the oven to 375 degrees. If you’re using a convection oven, drop it down to 350 degrees.
2. Combine the chicken, peas and carrots, cream of mushroom soup, oregano, and sour cream in a large pot. Season with salt and pepper, to taste. *Grow Fit Tip: If you have fresh oregano, feel free to substitute ¼ cup of it chopped, instead of using the dried herb.
3. Warm the creamy mixture over medium heat until the internal temperature reaches 145 degrees.
4. Prepare the stuffing according to your package directions.
5. Grab a baking dish and spoon the chicken mixture into the bottom, this is your first layer!
6. Your stuffing acts as the topping. Drop it evenly over the top.
7. Bake for 25 minutes until the stuffing is browned with a crispy edge. You’ll want the internal temperature to reach 165 degrees.