4 skinless, boneless chicken breast halves, cut into cubes
1 onion, chopped
50g melted butter
170g (6 oz) dry bread stuffing mix or bread crumbs
1 small tin condensed cream of chicken soup
1 small tin baby carrots
2 handfuls frozen peas
grated cheese to top
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Method Prep:20min › Cook:30min › Ready in:50min
In a non-stick pan over medium heat, cook the chicken and onion until the chicken is no longer pink and juices run clear.
Preheat oven to 175 C / Gas 4. Lightly grease a large casserole dish.
In a medium bowl, blend the melted butter, 300ml water, and dry stuffing mix. Place 1/2 the chicken and onion mixture in the prepared dish, and cover with the stuffing mixture. Cover with the remaining chicken mixture. In a small bowl, mix the 50ml water and cream of chicken soup, vegetables and pour into the dish. Top with the cheese.
Bake for 30 minutes in the preheated oven, or until bubbly and lightly browned.
Add more chicken depending on how many you are feeding. This feeds 4 in our family with big appetites! Also you can reduce or add to the amount of water you use, depending on how juicy you want it.