Jun 05 2009
Booger Chicken
Yep, that’s right. Booger Chicken. The “adults” in my family call it Chicken and Stuffing…but Booger Chicken it has been called by us kids…and Booger Chicken it will be! My toddler inhales this when I make it, and the husband does too.
Here’s what you need: 2 whole chicken breasts. Ok…I cheat and use a Rotisserie chicken, it’s easier and I like the texture better.
1 can cream of mushroom soup
1/4 cup milk
1/4 cup chicken broth I use canned, since I don’t cook my own chicken. If you cook your own, just reserve the broth.
Topping:
1 1/2 cups Stove Top Stuffing Mix
1/2 cup chicken broth
4 tbls butter, melted
Stew chicken, cool and bone. Reserve broth(or, go to store…buy chicken and broth…and wine)
Cut up chicken into small squares, place into greased 1 1/2 quart container. Mix soup, milk and 1/4 cup broth and pour over chicken. For Topping: combine stuffing mix, 1/2 cup broth and melted butter, sprinkle over top of soup mixture.
Cover container with foil and bake in pre-heated oven 350 degrees for 50 minutes.
* I usually throw a can of french cut green beans between the soup mix and stuffing. It’s a good way to hide veggies from kids and you don’t really taste them. This is such a huge hit and so easy to make!
Enjoy!
Related posts:
