Tuesday, December 18, 2007

Chicken Stuffing Bake

10 ounces Arnold's Bread Crumbs
1 stalk celery
4 ounces sausage
1/2 stick margarine
1 2/3 cups water
3 pounds boneless, skinless chicken breast (cut in 1 inch chunks or close to it)
1 can condensed cream of potato soup
1/2 cup Sour Cream
2 tbsp of Philly Cream Cheese
16-20 ounces of mixed vegetables, drained
Sprinkle Lemon + Herb seasoning and Italian seasoning to taste.

Preheat oven to 400 degrees. Put celery and sausage in food processor...blend heavy. Heat up water and margarine to a boil then add bread crumbs. Render the sausage and drain. The sausage and celery can be put in after the stuffing is stirred and fluffed. Set aside. Combine all the ingredients (except for stuffing) in a 13 x 9 or 15 x 10 casserole dish. Oil the dish with spray and/or olive oil. Sir the ingredients around well and spread the chicken liberally. Then spread the stuffing mix over the top. Add shredded cheese optionally if you want. Season the top with lemon and Italian seasonings. Cook for 30-40 minutes or until chicken is cooked all the way thru. Serves 6-8 people or 4 Iron Chef Moo's.