Last night was "one of those nights."
I didn't get home until 5:30.
Everyone was hungry and starting to have meltdowns.
And I didn't have anything planned for supper.
I quickly scanned the fridge and pantry, clicked my heels with glee, and came up with this hodge-podge recipe.
It was great! I hope you can try it soon!
P.S. And I'm cupping my hand to my ear, hoping to hear the accolades rising from the fact that I only used 7 ingredients! Limiting myself to a few ingredients is a real challenge, but I know not everyone likes to be a mad scientist in the kitchen like I do, adding a dash of this and a pinch of that. So this one's just for you, girls. You know who you are!
Chicken, Celery, and Stuffing Casserole
2 tablespoons olive oil
3 celery stalks, chopped
1 cup chicken stock
3 cups Cubed "Herb Seasoned" Pepperidge Farm Stuffing (substitute any stuffing mix)
1 10.5-ounce can fat free cream of mushroom soup
2 cups shredded cooked chicken
1 cup shredded Monterey Jack cheese
Preheat oven to 350 F. Grease an 8x8-inch baking dish.
In a large skillet, heat the olive oil. Saute the chopped celery for 6-7 minutes (I wanted mine to retain some of its crunchiness. If you want it to be softer, saute it longer.)
Add in the stock and bring to a simmer.
Add the stuffing, stirring occasionally, until it begins to soften (5-6 minutes).
Add in the soup and chicken. Stir well.
Turn out into the prepared baking dish.
Sprinkle top with cheese.
Bake for 20 minutes, until hot and bubbly.
Serving suggestion: steamed green beans, garlic bread, and a spinach salad.