We all know a pesky kid that won't eat their bread crusts. And we all have pesky recipes that stipulate so many slices of bread: crust removed. Ick! I hate wasting food and this seems to be the worst of the worst. Thankfully, my mother-in-law has passed along to me a great recipe that can make those bread crusts delish!
Chicken & Stuffing Casserole
First, save all of those bread crusts, heels, and stale slices. Cut them into cubes using kitchen scissors. Keep them in a large sized plastic zip lock bag in the freezer. Keep adding to it until the bag is full.
Then, to make the casserole allow the bag to defrost. Boil 1 lb of chicken breasts until done. Then, remove half of the bread cubes from the bag. Add seasonings to the cubes in the bag to suit your tastes. (oregano, basil, parsely, sage, rosemary, salt, garlic granuals, etc...) Then, drizzle a few tablespoons of melted butter into the bag and toss to mix. Pour the bread out into a 9x13 inch casserole dish. Repeat with the other half of the bread cubes.
Place the chicken in the stuffing and press down lightly. Pour two cans of cream of chicken soup (or one can condensed soup diluted or one packet prepared) over the top of the chicken. Bake at 180 (350) for about 45 minutes or until stuffing around the edges is golden brown.
Enjoy!
No comments:
Post a Comment