Stove Top Easy Chicken Bake

6 oz. pkg. Stove Top stuffing mix for chicken
1-1/2 lb. boneless skinless chicken breasts, cut into bite-size pieces
1 can cream of chicken soup
1/3 cup sour cream
16 oz. pkg. frozen mixed vegetables, thawed, drained

1. Heat oven to 400. Prepare stuffing mix as directed on package.
Mix chicken, soup, sour cream and vegetables in 13x9 inch baking dish;
top with stuffing.

2. Bake 30 minutes or until chicken is cooked through. Enjoy now or
cover and refrigerate. To reheat, microwave each serving on high 2 to
3 minutes.

Tip:
If using a deeper, narrower baking dish, increase baking time by 15
minutes or until cooked through.

Source: Kraft Food & Family Magazine, Fall 2008

Chicken and Biscuits

1 can cream of chicken soup
3/4 cup sour cream, divided
2 cups chopped cooked chicken
16 oz. pkg. frozen mixed vegetables, thawed
1 cup shredded mild cheddar cheese
1 cup baking mix
3 Tbs. milk

1. Heat oven to 375. Mix soup and 1/2 cup sour cream in 8-inch square
baking dish. Add chicken, vegetables and cheese; mix.

2. Place baking mix in medium bowl. Add remaining 1/4 cup sour cream
and milk; sitr until stiff dough forms.

3. Drop by heaping tablespoonfuls into 6 mounds over chicken mixture.
Bake 35 minutes or until biscuits are golden brown and chicken mixture
is hot and bubbly.

Source: Kraft Food & Family Magazine, Fall 2008

Cheesy Chicken & Salsa Skillet

2 cups multigrain penne pasta, uncooked
1 lb. boneless skinless chicken breasts, cut into bite-size pieces
1-1/4 cups Taco Bell Home Originals thick 'n chunky salsa
1 cup frozen corn, thawed
1 large green pepper, cut into short thin strips
1 cup Kraft 2% milk shredded reduced fat four cheese Mexican style cheese

1. Cook pasta as directed on package.

2. Meanwhile, heat large nonstick skillet sprayed with cooking spray
on medium-high heat. Add chicken; cook and stir 2 minutes. Stir in
salsa, corn and peppers. Bring to boil. Simmer on medium-low heat 10
minutes or until chicken is cooked through, stirring occasionally.

3. Drain pasta. Add to chicken mixture; mix lightly. Sprinkle with
cheese. Remove from heat; cover. Let stand 1 minute or until cheese
is melted.

Source: Kraft Food & Family Magazine, Fall 2008

Scalloped Chicken and Potatoes

Prep Time: 15 min
Start to Finish: 55 min
Makes: 5 servings

1 box (4.8 oz) Betty Crocker® sour cream 'n chives sliced potato mix
2 1/4 cups boiling water
3/4 cup half-and-half or whole milk
3 cups cubed cooked chicken
1 cup Green Giant® frozen sweet peas
1 can (8 oz) Green Giant® mushroom pieces and stems, drained
1/2 cup Progresso® plain bread crumbs
1/4 cup butter or margarine, melted
1 tablespoon chopped fresh parsley


Heat oven to 450°F.

In ungreased 2-quart casserole, mix uncooked potatoes, sauce mix, boiling water, half-and-half, chicken, peas and mushrooms.

Bake uncovered 30 to 35 minutes, stirring once, until potatoes are tender.

In small bowl, mix remaining ingredients; sprinkle over potato mixture.

Bake uncovered about 5 minutes longer or until light golden brown.