Several weeks (probably months…because I’ve completely given up on keeping track of time…because life is just moving so fast…and I’m trying to slow it down as much as I can so I can enjoy the little people in my life!) ago, Lisa sent me a recipe and I was intrigued. I’ll share her recipe and how I modified it to meet our family’s dietary needs/issues.
(No dairy for the kids…but I usually sprinkle cheese on my husband’s portion, as you can see above.)
Instead of the nacho cheese soup, I just used a half and half combination of milk and water to make 2 1/4 cups. Then I used a little shredded cheese on top of part of it for Steve.
Our family really enjoyed this recipe…thanks for sharing Lisa! If you’d have a favorite One Dish Dinner that you’d like to share with us…please send it over and we’ll try it soon!
Chicken and Stuffing Skillet Dinner
Yield – 4 to 6 servings
Prep Time – 10 minutes
Cook Time – 25 minutes
2 T. chopped onions
1 t. chopped garlic
1 can Rotel
1 cup shredded chicken
1 15 oz. can whole kernel corn
1 10 oz. bag frozen chopped spinach
1 can Campbell’s Nacho Cheese Soup
1/4 cup milk (you could probably use chicken broth here, but I didn’t defrost any – the milk was quicker)
1 t. Mrs. Dash seasoning
1 14 oz. box or bag stuffing mix
- In a large ovenproof skillet, saute the onions and garlic.
- Add the can of Rotel, chicken, corn and spinach. Cook for 2 to 3 minutes in the skillet until heated through.
- Add the soup, milk and Mrs. Dash. Then “fold” in the dry stuffing mix.
- Place the skillet in the oven and bake for 15 to 20 minutes at 375 degrees.
- (Erin’s note: I added cheese after it was finished baking.)
My kids do not usually eat spinach unless it is in unhealthy spinach dip & they LOVED this too!
I am Lisa Cox from Beech Grove, Indiana.Â Very busy mom of 2 teenagers (18 & 14) and 2 pre-teens (twins, 12 yrs. old); total of 4 very healthy appetites!Â I strive to cook low-budget, healthy meals for my family.Â I work 40 hours a week, and the quicker and easier the meal, the better!