Prep: 10 Min. Total: 1 hr 10 min. Servings: 6
What You Need
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
1 Tbsp. butter
6 small boneless skinless chicken breast halves (1-1/2 lb.)
1/2 tsp. black pepper
1/2 lb. fresh green beans, trimmed, cut into 1-inch lengths (I used 2 cans..too lazy to use fresh!)
1 pkg. (8 oz.) sliced fresh mushrooms (again I was lazy and used canned)
1 large onion, chopped
1/4 cup flour
1-3/4 cups chicken broth
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
Make It
PREPARE stuffing as directed on package.
MEANWHILE, melt butter in large nonstick skillet on medium heat. Add chicken; sprinkle with pepper. Cook 5 min. on each side or until chicken is done (165ºF); transfer to 13x9-inch baking dish sprayed with cooking spray.
COOK and stir beans, mushrooms and onions in same skillet 6 to 8 min. or until crisp-tender. Sprinkle with flour; cook and stir 1 min. Stir in broth; simmer 3 min. or until thickened, stirring frequently. Add cream cheese; cook and stir 2 to 3 min. or until melted. Spoon over chicken; top with stuffing. Cover. Refrigerate up to 24 hours.
HEAT oven to 400ºF. Bake casserole, uncovered, 30 min. or until heated through.
PREPARE stuffing as directed on package.
MEANWHILE, melt butter in large nonstick skillet on medium heat. Add chicken; sprinkle with pepper. Cook 5 min. on each side or until chicken is done (165ºF); transfer to 13x9-inch baking dish sprayed with cooking spray.
COOK and stir beans, mushrooms and onions in same skillet 6 to 8 min. or until crisp-tender. Sprinkle with flour; cook and stir 1 min. Stir in broth; simmer 3 min. or until thickened, stirring frequently. Add cream cheese; cook and stir 2 to 3 min. or until melted. Spoon over chicken; top with stuffing. Cover. Refrigerate up to 24 hours.
HEAT oven to 400ºF. Bake casserole, uncovered, 30 min. or until heated through.
Note:
Casserole can be refrigerated overnight before baking as directed.
Recipe from Kraft Foods
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