I am all about {Less Stressed} Dinners ...because they are planned in advance, made from staple items I typically keep around and (if its a good one) I can kill more than one bird with one stone.
I have two go-to extremely versatile recipes that fit all those qualifications ..they are actually kinna similar, but both easy peasy and totally adaptable for what you may have in the house.
The first one I stole and adapted from my friend, Kim. Hers was a simple creamy chicken casserole. I adapted it a bit and added a veggie to make it a one-dish supper, leaving adding another vegetable or bread totally optional (at least in my book).
Its also a favorite because just about every ingredient is part of the sales cycle at my local grocery stores. I can get most of these things on sale somewhere just about every week, or I can stock up on it for later.
It also makes a great make-ahead, make-alot, take-to-someone meal. ...So without further adieu...
{Creamy Chicken Casserole Dinner}
4 Chicken Breasts, cooked and shredded
{or chicken from a whole chicken, or leftovers from a rotissourie chicken, etc)
1 can of cream of "something" soup
{I have used cream of chicken, celery or mushroom ..whatever I have}
8 oz sour cream
8-15 oz of a veggie ..canned or frozen
{I use french style green beans, corn, or mixed veggies}
1.5 rolls of Ritz crackers, crushed
{I really like the veggie flavored ones!}
1 stick of melted margarine
I just throw my shredded chicken in a 9x13 casserole dish; mix in the soup, sour cream and veggies. Then, I crush the Ritz crackers, pour them into the melted butter, mix until all the crumbs are coated well with butter. Then, place the buttered crumbs on the top of the chicken mixture. Pop in the oven for about 350 degrees, until the top is crunchy and the middle is bubbly.
Since stealing this from Kim, it has become a Steed family favorite ..hope you can use it to make a Less Stressed Dinner soon!
