Some days just call for comfort food. Especially cold, rainy Sundays that start at 5:30am with a busted water heater that leaked down through the floor into the neighbors apartment. That’s not the way you make friends!!
Don’t mind me. I’ll just be over here with this pan of deliciousness and a fork.
This was one of the very first recipes I remember making entirely by myself as a kid. It’s super simple to put together, especially if you have leftover chicken just hanging out in the fridge. The only thing you have to be careful about is taking the hot pan in and out of the oven. This recipe has been a part of our regular repertoire for years! It’s simple, inexpensive, and quick to get to the table. It’s great recipe to make with your kids or let them take the reigns while you sit back and relax!
It’s not really a looker but it is so tasty!
3 chicken breasts, cooked and diced
1 8 oz. container sour cream
1 can cream of chicken soup
1 10 oz. can of mushrooms
¼ cup butter, melted
1 cup chicken broth
1 8 oz. package of herb stuffing
Preheat oven to 350°.
Mix chicken, sour cream, cream of chicken soup, mushrooms, butter, and chicken broth together with herb stuffing. Bake in a 9×13 pan for 45 minutes. Let stand 5 minutes before serving.
Source: Randy Travis’ Favorite Recipes, 1989.
You’ll notice my source is a cookbook written by Randy Travis. I was a huge fan of his when I was little (who am I kidding I still love me some Randy) and picked up this gem at his museum in Nashville back in the 90s. My mom recently uncovered it in a box of my stuff I’d left at their house after college. It’s a great little piece of nostalgia for me and there are actually some great, simple recipes in there that I had completely forgotten about but will probably find their way back into the rotation.
Tomorrow is Monday, I need all the comfort I can get right now, ha! And I have leftovers for lunch!