Chicken and Dressing Casserole
Strawberry-Romaine Salad
Ingredients
- 1 (6-oz) pkg savory herb dressing mix
- ½ cup butter, melted
- 1½ lb boneless, skinless chicken breasts
- 2 zucchini, chopped
- 3 carrots, chopped
- ½ cup chopped onion
- 2 (10.75-oz) cans cream of chicken soup
- 1 (8-oz) carton sour cream
Instructions
- Preheat oven to 350°F. Stir together dressing mix and melted butter; sprinkle half of mixture in a lightly greased 13-x 9-inch baking dish.
- Cut chicken into 1-inch pieces. Stir together chicken, zucchini, carrots, onion, soup, and sour cream; spread over dressing in dish. Sprinkle with remaining dressing mixture.
- Bake 45 minutes to 1 hour or until browned and bubbly and chicken is done.
Side Dish Ingredients
- ¼ cup chopped pecans
- 1 head romaine lettuce, chopped
- 1 (16-oz) pkg strawberries, hulled and sliced
- ½ cup balsamic vinaigrette
Side Dish Instructions
- Toast nuts in a dry skillet over medium-high heat 5 minutes or until fragrant.
- Toss together nuts, lettuce, strawberries, and vinaigrette just before serving.
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