Chicken Vegetable Casserole

Cook chicken in a frying pan until no longer pink. (If using chicken breast, cut into bite-sized pieces beforehand.)

While the chicken is cooking, cut the vegetables into bite-sized pieces. Place the veggies into a large bowl and add the chicken when cooked.

Add the soup and salsa and mix well. You can add salt and pepper as well to taste.

Pour into an 8×8 pyrex dish, cover with foil, and bake at 400ºF for 25–30 minutes or until the veggies are soft. Remove from the oven and add dry stuffing mix and stir to coat. Place the tinfoil back on and let sit for about 5 minutes, or until the stuffing mix is soft. Serve.