Cooking with the Non-Cook: Chicken Casserole
The Non-Cook has graduated to cooking a casserole. Before I started cooking, I wasn't even confident in what a casserole was. It sounded like something only experienced chefs would dare to try. Instead, I learned it wasn't that scary to make at all. My fiancee guided me through making my first casserole. Bobby Flay must be seething with jealousy reading about the prowess of the Non-Cook.
Ingredients & Supplies:
3 boneless skinless chicken breasts
1 can cream of chicken soup
1/2 cup sour cream
1 tsp. salt
1 tsp. pepper
1/2 tsp. onion powder
1/2 tsp. garlic powder
1 box of stuffing (dressing) - make as directed
9 x 13 baking dish
First, you will need to cook your chicken. Add butter to a medium sized skillet and cook the chicken until it reaches 165 degrees internal temperature. Remove it from the skillet and cut into bite-sized pieces. The size is to This is your bite-size discretion.
Next, get a small bowl and mix the sour cream, cream of chicken soup, and seasonings. Our seasonings are the essentials, but feel free to experiment with other spices that fit your taste.
Prepare your stuffing according to the box directions. If you want to get adventurous, you can make your stuffing from scratch. The Non-Cook finds that the ease of boxed stuffing is ideal, and it doesn't sacrifice taste.
While your stuffing is slightly cooling, get an oven safe 9 x 13 baking dish. Spray it thoroughly with Pam or some other cooking spray until it is well coated. Mix your chicken with the wet ingredient mixture from step 2.
Top your dish with stuffing before putting it in the oven for 30 minutes at 350 degrees.
Here you get a multi-ingredient casserole that will impress without taking a lot of time or preparation. Next week, we will celebrate Cinco de Mayo with a delicious Mexican recipe.