Chicken Dinner in a Skillet

Super fast to make if you’re in a hurry! I didn’t have time to put the chicken in the oven, but you sure could. I boiled three breasts in chicken stock for about 25 minutes, removed from heat and cubed after they cooled a bit. While they were simmering, I sautéed onions, carrots, celery and mushrooms in butter. Add to that 1/2 – 1 cup of the chicken stock used to cook the chicken, about 1/2 cup of milk (or more or you could add cream), 2 cans of cream of mushroom soup (should have been cream of chicken… I didn’t have any so added ‘better than chicken bullion’ to it.) Seasoning was sage, thyme and pepper. I would have certainly put a pie crust top on this if I had more time.. instead, I used 2 boxes of stove top chicken stuffing (I used a number 10 Skillet.. I started with a number 9 but there wouldn’t have been room for everything.)

Cream cheese in the chicken mixture would have been great too if you want to change it up.

Put in oven at 350 for about 15-20 minutes until sauce bubbles through. I had to resist topping with shredded cheese but you sure could. Instead I used (canned) cranberries, and it was very good!