Tuesday, November 10, 2020

It's No Wonder

The Covid 19  quarantine weight gain, it is the REAL deal. But in my case probably double that...seriously. Let's call it what is is..Covid 40.  It sucks. And it isn't necessarily the food I am eating but rather lack of much exercise.

Ok, so it might have a little bit to do with "some" of the food I eat because I really like to cook and I am one of those that actually like to eat the food I cook. 

It is kind of funny when my daughter got engaged last Christmas (2019), we all jumped on the "we need to lose weight for the wedding" bandwagon and then Feb-Mar came with the shut down of the whole universe. And well, needless to say, we never climbed back on that wagon. 

But this....this is part of the reason why. 

Chicken Stuffing Casserole


2lbs of Chicken Tenderloin (or you can use left over chicken, Rotisserie Chicken from your local store deli, it's up to you how much time you want to spend on dinner)

2 boxes (total 12 ozs)  of stuffing (preseasoned) or you can make your own

2 cans of Condensed Cream of Chicken Soup

16 oz Frozen Mixed Vegetables (I prefer the ones you can steam really quick)

1/2 Cup Sour Cream


Preheat oven to 350 degrees

1. If using uncooked chicken (like I did), fire up a pan, add some olive oil and cook chicken. Once cooked, dice or shred into smaller pieces. Set aside. (if using left over cooked chicken or Rotisserie Chicken then shred or dice up, no need to cook separate) 

2. (While the chicken is cooking) Pour your stuffing into a large bowl and add hot water; mix. Let it sit to absorb the water.  I added about 1/2 cup hot water per 6 oz box (not as much water as the directions state since you are not fully cooking it and you don't want the stuffing to be soggy). 

3. Steam vegetables as instructed on bag. Set aside.

4. In a 10 x 13 casserole dish pour in the 2 cans of condensed soup (no water), add in the 1/2 cup sour cream, add some salt and pepper. Mix. Now pour the steamed vegetables in (if in water; drain). Add the diced or shredded chicken. Mix until both the chicken and vegetables are smothered with the soup/sour cream mixture.

5. Spread the moist stuffing on top of the chicken/vegetables. (I use a spatula or fork to pack the stuffing on top so it also can absorb some of the soup/sour cream mixture while it cooks).

6. Cook in oven on 350 degrees for 20-30 mins until the top layer of the stuffing is golden brown and crispy. You should see the chicken/soup underneath the stuffing bubbling.

And so this is my problem. It is no wonder. 


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