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The 2011 District Convention annual Food Fair was "50's Comfort Food" theme.  Dayton's Lion Andrea Platsis suggested we make Chicken and Stuffing Casserole.  The club won first place and many requests for the recipie.  Here it is:

 

Chicken and Stuffing Casserole

1 can (10 -11oz.) Cream of Chicken Soup Mix
1 can (10 -11 oz.) Cream of Mushroom Soup Mix
1 can evaporated milk
2 cups frozen mixed peas and carrots
1 lb Chicken Tenders ( or chicken breasts, cut into 1-inch pieces)
2 pouches stuffing (Laurie's Bistro stuffing mix from Costco)

PREHEAT OVEN TO 350 DEGREES. PREPARE STUFFING AS DIRECTED AND SET ASIDE. IN A MIXING BOWL, STIR TOGETHER SOUP MIX AND MILK. STIR IN VEGETABLES AND CHICKEN. . TRANSFER TO A 13 X 9 INCH CASSEROLE DISH. SPREAD STUFFING MIXTURE EVENLY ON TOP OF THE CHICKEN MIXTURE.
BAKE FOR 1 HOUR OR UNTIL CHICKEN IS COOKED THROUGH. SERVES SIX

 

 

 

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