Monday, June 15, 2015

Today's Kitchen Experiment

A friend told me about this recipe.  She made it a while back and enjoyed it so I decided today to experiment with it for tonight's diner.  I used a single Smart Chicken breast.  They're always so large that one is plenty for the two of us.

The original recipe says to put chicken breasts in the bottom of the crock pot then top it with the dry stuffing mix.  Add a can of Cream of Chicken soup mixed with sour cream on top of the dry stuffing and cook 4 hours.

Stuffing mixes are a great time saver but lack the flavor and texture of real homemade dressing.  I sauteed sliced celery and diced onions to add to the mix. I also added some chicken bouillon for more flavor.  Then I decided I better write down the changes I made to the recipe in the event we like it well enough to make it again.


1 large boneless chicken breast
1 package Best Choice Cornbread Stuffing Mix
1 2/3 cups boiling water ********
¼ cup butter
1 can Cream of Chicken soup
1 tsp. chicken bouillon powder
½ cup sour cream
½ soup can full of milk

Set crock pot on high.

Saute diced onions and sliced celery in a small amount of oil until tender.

Add vegetables to stuffing mix along with boiling water, butter, bouillon powder, sour cream and ½ can Cream of Chicken soup.

Place chicken breast in crock pot and cover with stuffing mixture.

Cook on high until chicken is fully cooked.

Stir together remaining soup and the milk to make sauce to pour over the stuffing mixture when ready to serve.

*****reduce the amount of water so that the stuffing won't be too moist ****

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