Chicken and Dressing Casserole
Strawberry-Romaine Salad
Ingredients
- ½ (6-oz) pkg savory herb dressing mix
- ¼ cup butter, melted
- ¾ lb boneless, skinless chicken breasts
- 1 zucchini, chopped
- 2 carrots, chopped
- ¼ cup chopped onion
- 1 (10.75-oz) can cream of chicken soup
- ½ cup sour cream
Instructions
- Preheat oven to 350°F. Stir together dressing mix and melted butter; sprinkle half of mixture in a lightly greased 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 35 to 45 minutes or until browned and bubbly and chicken is done.
Side Dish Ingredients
- ¼ cup chopped pecans
- ½ head romaine lettuce, chopped
- 1 cup strawberries, hulled and sliced
- ¼ 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.
Budget Friendly Meal Plan
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