Sep 12, 2008

BAKED CHICKEN CHEESE CASSEROLE

On a busy day, sometimes we do not have the time to cook. We either eat out or order a take away. Why not try this recipe that is yummy and can be stored in the fridge in advance for that emergency busy day. It goes down well with your children too.

You will need:
4 boneless chicken breasts ( you can use leg or thighs but breasts are healthy!)
5 slices of swiss cheese
half a can of condensed soup (i use cream of chicken)
a little chicken broth (maybe 2 or 3 tbsp is enough)
half a cup of stuffing mix (you can buy this from the supermarket)
quarter cup of melted butter ( or about 30gms is also good)

Saute the chicken on a pan till to brown it slightly. Arrange it in a lightly greased baking dish. For each piece of chicken, you top it with a slice of cheese. in a small saucepan, mix the chicken soup with the broth, mix well and simmer it slightly. Pour it on the casserole dish. Next in a separate mixing bowl, mix the stuffing and the butter together. Place this mixture on the top most of your casserole dish. Bake this for about 45 to less than an hour in moderate heat.

Prior to baking, you can keep this in the fridge for about 2 days and bake it when you need to.

Optional: some prefer to use a puff pastry to get a creamy chicken pie effect. I normally prefer to cook my vegetables separate as the nutrition for freshly poached or boiled vege is much higher than a baked one. Unless you are just going to gratinate the top later and your chicken is fully cooked below, then vegetables in your casserole is alright. This way you can bake your dish according to the minimum cooking time that is just right for vegetables. Remember: meat and vegetable cooking time is different, you veg cooks faster so if you cook them together, you might end up with less or no nutrition from your vegetables.

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