It’s a staple during the holiday season—especially for those of us on the non-ambitious side of cooking--Stove Top stuffing. Seriously. Who wants to make some bread stale, then tear it up and do all that cooking voodoo for stuffing when all you need to do here is add boiling water?
We have Purdue University alumna Ruth Siems to thank for this godsend. In 1953, the home ec grad was developing Stove Top while working at General Foods. There was a high demand in the U.S. for convenience foods, and this one most def is!
So here’s a recipe we like to make with Stove Top when it’s a non-holiday:
Swiss Cheese Chicken Stuffing Casserole
*recipe courtesy of tastycasseroles.com
1 1/2 Pounds boneless skinless chicken breasts (about 3 or 4 breasts)
2 (8 ounce) boxes Stove Top chicken stuffing
1/2 cup (1 stick) butter (for stuffing) (see tip)
3 cups water (for stuffing) (see tip)
2 (10.5 ounce) cans cream of chicken soup
8 slices (about 1/2 pound) Swiss cheese
Prepare stuffing mix according to package directions for two boxes (1/2 cup butter and 3 cups water).
Preheat oven to 350 degrees F. Spray a 13x9x2 inch casserole dish with cooking spray and set aside.
Cut chicken pieces into bite size pieces (about 1 inch). Spread chicken out in bottom of casserole dish.
Spread cream of chicken soup over raw chicken and evenly spread the Swiss cheese over chicken and soup mixture.
Spoon stuffing over mixture and spread over the top. Cover with foil.
Bake for 45 minutes. Remove foil and bake an additional 15 minutes or until casserole is bubbly and chicken is cooked through.
The cracked Crack Wise Staff-- warriors of the Funformation Movement.