Chicken Casserole Supreme with Raisins
  • 4 skinless, boneless chicken breasts
  • 1 can cr. of mushroom soup
  • 3 T. olive oil
  • 3 garlic cloves, pressed
  • salt and pepper to taste
  • 16 oz. sour cream
  • 1 c. chicken broth
  • 1 c. sliced fresh mushrooms
  • 1/2 large onion, chopped
  • 8 oz. herb-seasoned stuffing mix
  • 1/4 c. melted butter
  • 10 oz. frozen broccoli florettes, thawed and drained
  1. A little different this time: I added 1/2 c. golden raisins and 1 chopped apple to the broth and let it all simmer for about 8 min. before adding to the stuffing mix. Yum!!!
  2. Season chicken with salt and pepper. In a skillet, saute the chicken in the oil with the onions and mushrooms til browned. Add garlic and saute for 1 more min. Cube meat and add to a bowl with all the skillet contents, sour cream and soup. Blend well. Pour mixture into a 3-qt. casserole dish. Mix together stuffing mix, butter and broth. Set aside. Lay broccoli on top of chicken in casserole, place stuffing evenly over and bake for 45 min. at 350. Serve with cranberry sauce and a salad and add a veggie to supper.