I've been so tired this week! That picture is how I've felt! I've been getting "almost" enough sleep, and nothing very stressing has been happening, but I've been just dragging. Thankful for the meals I have tucked away that just need thawed and heated or cooked. This week's meal was introduced to me by a dear friend Annette after the birth of my first daughter. Yes, that one up there looking exhausted. Annette brought us that hot meal, and we've been making it ever since. I especially like it when I don't know what else to cook! I have the kind of husband who needs vegetables concealed whenever possible, so I added spinach to the recipe. It really works and pack a powerful punch of vitamin K and vitamin A!
Later, when I started making freezer meals I decided to try to see if it would work in freezer form. It does. Perfectly! Here you go:
Ingredients:
1 lb boneless skinless chicken cut into chunks
4-6 slices swiss cheese
1 can cream of mushroom soup
1/2 cup milk
1 cup frozen spinach (thawed if not making a freezer meal)
1 box of stovetop stuffing
2-4 tbsp of butter, melted
Line the bottom of your ovensafe baking dish or 9/13 pan with the chicken chunks. Layer the swiss cheese next, then pour on the spinach. Mix the soup and milk together, and then pour that over the spinach. Top evenly with the stuffing, and finally drizzle the melted butter over the top of the stuffing. Cover tightly and freeze.
To cook: Thaw completely and bake 45 minutes at 375 degrees. You may cook from frozen but it will take about 2 hours and not taste as yummy.
So a question. When you top with stuffing is that dry or made up???
ReplyDeleteDry! Just pour it out of the box. :)
ReplyDelete