Mushroom Chicken Bake

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• 1 lb skinless chicken breast half, grilled
• 5 button mushrooms, thinly sliced
• 4 tablespoons butter (i prefer to use real butter) or 4 tablespoons margarine (i prefer to use real butter)
• 1 (10 3/4 ounce) can cream of mushroom soup (i like to use campbell's brand)
• 1 (6 ounce) herb seasoned stuffing mix
• 1 (8 ounce) sour cream (i like to use daisy brand)
• 1/2 cup frozen baby peas
• 1 cup water

Recipe

• 1 *preheat oven to 425 degrees.
• 2 * after grilling or searing your chicken breasts in a pan, cut chicken into 1-2 inch strips and place in an ungreased 8" x 9" casserole dish. set aside.
• 3 * in a medium mixing bowl and wooden spoon, combine the cream of mushroom soup and sour cream, blending them together to create a uniformed consistency and appearance. then add the frozen peas and pour the mixture over the chicken and smooth out with a wooden spoon or spatula so the layer is completely even.
• 4 * next, layer the sliced mushrooms over the cream mixture so you barely see any from second layer. set aside.
• 5 * in a large mixing bowl empty the entire package of stop top. add the 4 tablespoons of butter. microwave 1 cup of water to boil and pour into the stuffing and butter. mix with a spoon till the butter has melted and the stuffing has taken on a moist yet crumbly appearance.
• 6 * spoon stuffing over the mushroom layer and dot the top every 2 inches or so with butter. cover with aluminum, place the casserole dish on a cookie sheet and bake for 25-30 minutes.
• 7 * remove aluminum foil and continue to bake uncovered for 10-15 minutes. allow to cool for about 5-10 minutes and serve.