I love Thanksgiving dinner. Everything about it makes my mouth water. Sometimes, I wish I could eat it every night. That’s not possible, BUT, I have a super easy casserole recipe that get’s pretty damn close to the real thing which I can make whenever I want. Not only is it super easy to make, but it also is fairly inexpensive, and can serve quite a few people. Over the years, I’ve tweaked the recipe a little bit, and two additions to it have been long-grain wild rice and dried cranberries. These make it that much more like Thanksgiving dinner. Unfortunately, while making it for today’s blog, I was sick with the flu and didn’t have the strength to run to the store for these two items, and was forced to make the more basic version. If you are going to make it, I highly recommend adding these two ingredients.
What you’ll need:
2 large chicken or turkey breasts
1 large back of frozen greenbeans
1 box of stuffing
1 can of cream of chicken soup
2 tablespoons of sour cream
Large casserole dish
Optional (but highly recommended):
1 cup of long-grain wild rice
1 cup of dried cranberries
First, empty your can of cream of chicken soup into your casserole dish. Add your two tablespoons of sour cream (I use low fat or fat free, you can use whatever you want), and mix them together.
Next, dice your chicken/turkey into small pieces, roughly the size of a quarter, and spread them out in the bottom of the casserole dish on top of the cream of chicken and sour cream mix.
Then, add the whole bag of frozen greenbeans, and spread them out over the chicken evenly.
Cook your stuffing as directed on the box (mine called for me to boil water and margarine, and then add stuffing mix. Two optional ingredients can be added to the stuffing and make it even more delicious. I didn’t have them on hand, so I didn’t add them this time, but I rarely make it without them. They are cranberries and wile rice. They give it that much more flavor. I use about a cup of each of these, and stir them into the stuffing once it is made. Then, add your stuffing to the top of the casserole, and spread it out evenly.
Next, preheat oven to 350. Bake at 350 for 50-60 minutes (until chicken is cooked through). Use a spatula to serve.