Phoebe’s Mostly-American Chicken Casserole

Warning!! Not for vegetarians, vegans, the lactose intolerant (I don’t care if it makes me fart), people allergic to vegetables, those who have sworn off of eating stuffing, chicken’s rights advocates, or persons who despise casseroles!

To make this you’ll need 2 or 3 good-sized chicken breasts, deboned, a package of stuffing mix, one can or half a bag of mixed vegetables, 2 cans of diced tomatoes with chilies, and a package of shredded cheddar cheese. Sriracha hot sauce is optional, unless you’re me. I put that stuff on everything. Literally.

Preheat your oven to 400 degrees. Farenheit, remember, this is an American dish, not some fancy French thing or whatever. Cut the chicken into strips, then cut it crossways, making it into little pieces. Sear it in a skillet while preparing the stuffing.

When the stuffing is done, set it aside while adding the vegetables and one of the cans of tomatoes and peppers to the chicken. Do try to drain off as much excess liquid as you can, and when the chicken’s done, drain it again. If you’re like me, squirt some Sriracha into the pan and sizzle it around a little more at this point.

Add half the cheese and all of the stuffing, and stir it up until it’s sort of roughly mixed. Plop it all into a casserole dish or cake pan, top with the other can of tomatoes (drained, of course) and the rest of the cheese. Bake this at 400 degrees until the cheese on top has melted well, then set the oven on broil and toast the top of the cheese.

The broiling phase requires watchfulness, because you can ruin the whole thing if you go play WoW or something and forget to check on it.

Dish it up and, if you’re like me, draw a smiley face on it with the hot sauce, and then cram it down your pie hole. Rinse and repeat.

It’s not like a gourmet dish or anything, but it’s fairly cheap to make, feeds several people (your mileage may vary depending on how many people), and it’s really easy. Enjoy!


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