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Creamy Cranberry Chicken Bake
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Description
Easy does it.
Dried cranberries give this comfort casserole a bit of zing!
Ingredients
- 2 pounds Chicken, Boneless, Skinless
- 1 can Cream Of Chicken Soup (small)
- 1 cup Sour Cream
- 1 package Stove Top Stuffing Mix
- (water & Shortening To Prepare Stuffing)
- 1 cup Craisins (dried, Sweetened Cranberries)
Preparation
1. Prepare stuffing according to package directions. Remove from heat, stir in Craisins, and set aside. Preheat oven to 350F.
2. Pan fry chicken in a bit of olive oil. Slice into small cubes and place in the bottom of a 9×13 or similar casserole dish.
3. Stir together cream of chicken soup and sour cream. Spread over chicken.
4. Spread stuffing on top. You could sprinkle a bit of cheese on top, if desired.
5. Bake at 350F for 30 minutes, uncovered.
I love to buy the value packs of chicken and cook it all on one day, refrigerating/freezing whatever I don’t use. I use the leftovers in a dish like this on nights when time is of the essence! Sometimes it’s a little more or less than 2 pounds. No big deal. 
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2 Comments
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susanlee178 on 10.22.2009
This sounds delicious! I’m going to try it, but with a shredded rotisserie chicken. (I can’t bring myself to touch raw poultry, yet.)
yardsailor on 10.5.2009
Easy & Fast, I love it, thanks for sharing.