This is one of those meals that can really be “thrown together,” and some of the ingredients can be substituted out for other things. An easy going wonder dish–if you ask me.
The ingredients are things that you may already have on hand. After you taste this, you’ll most likely keep most of this on hand. You’ll notice that I don’t have amounts for most of the items–that my dears, is because you make however much you want or need–or however much you have the ingredients for.
Chicken Crumble
Ingredients:
Chicken breasts–boneless, skinless works well
American Cheese slices–you can use other kinds, sliced or shredded, but American melts and blends the best.
Alfredo Sauce–you can also use a can of Cream of Chicken or Cream of Mushroom Soup–undiluted
Seasoned Stuffing–I like the crumbles best, not the cubed kind
Arrange your chicken in a glass Pyrex dish. Sprinkle salt, pepper, and a pinch of seasoning salt on–if you’d like.
Cover the chicken with cheese.
Pour sauce or soup over the top. One jar of sauce or 1-2 cans of soup should do it.
Sprinkle the crumbs over the top until everything is covered up. There’s really not a right and wrong to this.
Cover with a sheet of foil–shiny side down. Pinch the edges tightly to “seal” it well.
Bake at 350 for about 35 minutes or until meat is done. You can check by slicing a piece in the middle and making sure it’s not at all pink. If it is–put it back in for about 10 more minutes and check again.
If you are using frozen chicken, bake at 325 for about an hour. Check for done-ness. Did I just make that word up?
Once the chicken is cooked take the foil off, turn off the oven and leave it in for about 10 minutes. Just long enough to make a cute little salad or some green beans…or something. When the top is brown and toasty–it’s finished.
Hope you love it.
Pretty darn sure you will.
- Chicken breasts--boneless, skinless works well
- American Cheese slices--you can use other kinds, sliced or shredded, but American melts and blends the best.
- Alfredo Sauce--you can also use a can of Cream of Chicken or Cream of Mushroom Soup--undiluted
- Seasoned Stuffing--I like the crumbles best, not the cubed kind
- Arrange your chicken in a glass Pyrex dish. Sprinkle salt, pepper, and a pinch of seasoning salt on--if you'd like.
- Cover the chicken with cheese.
- Pour sauce or soup over the top. One jar of sauce or 1-2 cans of soup should do it.
- Sprinkle the crumbs over the top until everything is covered up. There's really not a right and wrong to this.
- Cover with a sheet of foil--shiny side down. Pinch the edges tightly to "seal" it well.
- Bake at 350 for about 35 minutes or until meat is done. You can check by slicing a piece in the middle and making sure it's not at all pink. If it is--put it back in for about 10 more minutes and check again.
- If you are using frozen chicken, bake at 325 for about an hour. Check for done-ness. Did I just make that word up?
- Once the chicken is cooked take the foil off, turn off the oven and leave it in for about 10 minutes. Just long enough to make a cute little salad or some green beans...or something. When the top is brown and toasty--it's finished.
