CRANBERRY ORANGE CHICKEN BAKE

Cranberry Orange Chicken Bake image

Provided by Lindsay Dougherty

Time 55m

Number Of Ingredients 10

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1 pkg boneless, skinless chicken breast
1 pkg frozen vegetables (i used green beans)
non-stick cooking spray
1 can(s) cream of chicken soup
1 pkg chicken stuffing mix
1/2 c dried cranberries
1/2 c chopped pecans
1 2/3 c orange juice (pulp free)
2 Tbsp chicken stock
1/2 stick butter, cubed

Steps:

1. Cut chicken into bite-sized pieces. In a bowl, combine chicken, frozen vegetables and mushroom soup. Do not pre-cook chicken or veggies.
2. Spray 9x13 glass casserole dish with non-stick cooking spray. Pour in chicken/vegetable/soup mixture. Set aside.
3. Combine stuffing mix with cranberries and chopped pecans in a glass bowl.
4. If preparing stuffing in the microwave, add orange juice, chicken stock and butter to dry mix. Microwave until stuffing is fluffy and moist (about 5-6 minutes).
5. If using the stovetop, heat the orange juice, chicken stock and butter in a pan until it just begins to boil. Pour over dry mix and fluff with fork until moist.
6. Spoon stuffing mix over the chicken mix in the casserole dish. Bake in 350 degree oven for 35-40 minutes.
7. Casserole is done when veggies and chicken are fully cooked and stuffing on top begins to brown. If stuffing becomes too dry, sprinkle with warm water or chicken stock to re-moisten.