Delicious, inexpensive, easy and quick! My husband and my six-year-old son both love this (and it’s a sneaky way to get them both to eat peas). Around the holidays, you can substitute 2 cups cubed cooked turkey for the chicken. Makes a great way to use up some of those turkey leftovers! If you’ve got leftover stuffing, too, skip the step of moistening the stuffing mix with butter and water, and just mix the onions into the prepared stuffing for even easier prep.
- 1 stick (1/2 C) butter, melted
- 1 1/4 C boiling water
- Approx. 4 C (or 1 8-oz bag) herb-seasoned stuffing
- Approx. 1 1/2 C (or 1 small 2.8-oz can) french fried onions, divided
(I use Wal*Mart’s Great Value, but Durkee works well, too)
- 1 can (10 3/4 oz) cream of chicken soup
- 3/4 C milk
- 1 can (12.5 oz) premium chunk chicken breast
- 1 tsp poultry seasoning
- 1 package (10 oz) frozen petite peas
Preheat oven to 350 degrees F.
Combine butter and water. Pour over stuffing and mix until stuffing is moistened.
Stir in one half of the onions (approx. 3/4 cup).
Spoon mixture into 1.5 quart casserole dish. Using the back of the spoon, spread and press the stuffing into the bottom and up the sides of the dish to form a “pie crust.”
Filling: combine soup, milk, chicken, poultry seasoning and peas. Pour into stuffing shell.
Cover and bake for 30 minutes at 350 degrees F. Remove from oven, remove cover, top with remaining onions and bake uncovered for an additional five minutes.
Yield: four to six servings