It’s finally here! My favorite and easiest recipe that I can truly claim as my invention–Thanksgiving Casserole! You know you’re curious about the hype, so go ahead and make the easiest and tastiest dinner of your week:
- 1 can chicken corn chowder soup (any brand, but I prefer Progresso)
- 1 box stuffing mix, turkey or chicken flavor
- 1 big or 2 small chicken breasts
- Several handfuls of shredded cheese
- A few splashes of milk
- 1 tablespoon olive oil
- 1/4 cup frozen corn (optional)
First, cook the chicken and preheat the oven to 360 degrees. I sautee the chicken (in cast iron!) to get some nice color on it, but boiling or any other method works just as well. Once it’s cooked, shred it into relatively small pieces–smaller than bite-size.
Combine the dry stuffing mix (do not prepare as the package indicates), one medium size handful of cheese, and everything except the milk. Don’t forget lots of your favorite spices. Stir together and see what the consistency is. If any of the stuffing is still dry, add in enough milk to ensure that everything is wet but not too much. You don’t want it to get too wet or soupy.
Put the mixture into a greased square baking pan and cover lightly with more shredded cheese. (Tip: I like to leave some peaks and valleys in the top instead of pressing it down. This will give you a nice texture and keep it from getting gooey.) Put in a 360 degree oven for 15-18 minutes, until it’s hot all the way through and the cheese has almost started to brown. Enjoy!