I got this multigrain stuffing with cranberries for 49 cents at Kroger earlier during the year, so I finally decided to do something with it. (Little by little, I’m chiseling away at my apocalyptic food storage in my pantry. :O ) I ate this with brown rice. Super good when you’re freezing cold and craving something hot and filling, but it is a little on the heavy side, so yay for portion control. I made enough to stuff into a billion tupperwares so I’d have food for the entire week. My food adventures over the weekends are getting slightly out of hand in that I actually ran out of tupperwares/refrigerator space a couple weeks ago. ._. Total first world problems, but at least it meant I didn’t have to cook all week?
Chicken with Stuffing
Ingredients:
-5 boneless, skinless chicken thighs (de-fatted)
-2 cans cream of chicken soup
~10 oz water
-2 slices pepper jack cheese, quartered
-5 oz multigrain stuffing with cranberries (I got 2 giant bags for 49 cents after Thanksgiving :D )
Instructions:
1) Preheat oven to 350. Mix cream of chicken with water.
2) Pour into baking dish.
3) Lay chicken thighs on top and add a slice of cheese onto each piece.
4) Pour the stuffing mix over the top.
5) Bake for 1-1.5 hours.
