Chicken And Vegetable Dinner

Serves: 8
Total Calories: 918


4 chicken breasts
2 cups chicken broth
* Part two.
1/2 cup butter real
1 cup celery diced
1 cup onion diced
1/2 cup chicken broth
1 tablespoon sage leaf, crushed
4 1/2 cups seasoned stuffing mix Pepperidge Farm®
Salt and freshly ground pepper to taste
* Part two.
1 1/2 cups mushrooms sliced fresh
1/2 cup parsley minced fresh
1 (10-ounce) package petite peas defrosted
* Part two.
2 (10 1/2-ounce) cans cream of chicken soup
1 cup sour cream
1/3 cup chicken broth


Cover and poach chicken in stock until tender, about 15 to 20 minutes. Cool in broth reserve broth. Remove skin from chicken and bone. Cut chicken in bite-size cubes and set aside.

*Melt butter in a large skillet add celery and onion and sauté until transparent. Blend in chicken stock, sage, and prepared stuffing. Add salt and pepper to taste. Set aside.

*Toss together in bowl. (Peas do not need to be cooked.)

*Blend all ingredients together set aside.

Heat oven to 350° F. In a 9 x 13-inch shallow baking dish, layer 2/3 of the topping cover with chicken and vegetables. Pour sauce over all. Sprinkle remaining stuffing mixture on top. Cover and bake 30 minutes or until hot and bubbly.

Nutritional Facts:

Serves: 8
Total Calories: 918
Calories from Fat: 387

This Chicken And Vegetable Dinner recipe is from the More Family Favorites Cookbook. Download this Cookbook today.

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