A comfy casserole’s just the trick on a cold day

Happy New Year! I hope everyone has had a wonderful holiday season.

Is anyone making their New Year’s resolution list? I am not one to make New Year’s resolutions – never have been and probably never will be. I have goals that I set for myself during certain times of the year, though. For instance, one goal I recently set is to not repeatedly fall on my backside when I go skiing at the end of January. It’s been a couple of years since I’ve been skiing, so, fingers crossed that all goes well!

To those who do set a yearly resolution, I wish you the best of luck in the New Year!

P.S. – did you know that January 17 is National Ditch New Year’s Resolution Day? It’s the most common date to give up your New Year’s resolutions. If you can make it past that day, then you are doing great!

Now that winter seems to have fully settled in, I like to make more casseroles, hot dishes and maybe some soups: you know, the warm, filling types of food. I have more time in the winter to really enjoy making them, plus it’s so cozy in the kitchen with a warm stove going.

This month’s recipe is a chicken casserole. It is a warm and filling casserole, which makes a great winter meal.

To make it a little healthier for myself, I use light or fat free sour cream; I also use sodium-free chicken broth and cream of chicken soup. My husband likes to add mixed vegetables to his, but I am not a mixed vegetable fan (I know, bad Jessica!) so they are usually added in after it comes out of the oven and he has his own dished up. He says it’s delicious, and I will just have to trust him.


Chicken Casserole


2 cups cooked chicken (or just chicken breast), cut up

8 oz. sour cream

1 can cream of chicken soup

1 box (any variety you choose) Stove Top stuffing

1 stick melted margarine

1 can chicken broth (14 oz.)

1 cup shredded cheddar cheese

Instructions: Preheat oven to 350 degrees Fahrenheit. Layer chicken across bottom of oblong pan. Mix sour cream and soup together and spread over meat. Take box of stuffing and spread over the meat and sour cream mixture. Mix margarine and broth together and pour over top of casserole. Sprinkle cheddar cheese over top. Bake uncovered at 350 for one hour.

Contact me at jessicahoner@hotmail.com.

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