As a cook that loves to reinvent dishes into an entirely different dish without too much work, this is one of my success stories. I had reinvented two dishes from the original Lemon Parmesan Peppercorn Chicken that you will see photos below. Loving how creative the other dishes had turned out but still having some of the chicken, I created this recipe and it was a hit, Chicken and Stuffing Made Easy.
Third time’s a charm. Repurposed the remaining delicious Lemon Parmesan Peppercorn Chicken into bite size pieces. Oil a pan and place chicken, two cans cream of chicken soup, 1 cup of chicken broth, and 1 box of Stove Top Stuffing. Cook until blended and pour into buttered casserole. Top with a few pats of butter and sprinkle with dried onion bits. Place in oven for 20 minutes 375° and then turn to broil to toast the top until golden brown. It took 5 minutes on lower rack. If you love dressing this is about as simple as it gets. Remember I had the meal using the breasts as main course; 2nd meal I used the chopped breasts with Alfredo sauce & Parmesan and this meal completed my usage of the chicken breasts. Now this dish sits and rests until dinner. BTW, a quick tip: I don’t have cranberry sauce but I do have a jar of hot pepper jelly which will be an easy substitute.
This concludes the Reinvention Queen’s Chicken Remakes and I will move on to other meals and recipes, but today is my husband’s birthday and later, we have the Nana’s Praline Pecan Cake (not my recipe but a good one which can be googled) and Homemade, yes you read it right, Vanilla Ice Cream with most of our grandchildren of Greg’s son and wife. Until We Cook Again….Happy Meals….Arline Miller.
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