A little spice, some crunch, lots of cans, mixing of cultures, and a chance to use up that leftover rotisserie chicken or Thanksgiving turkey.
This is a tribute to a friend named, Jack, who is interested in all things having to do with space. He also likes to cook, but this recipe is probably too simple for him.
1 can cream/mushroom soup
1/2 C sour cream (or yogurt)
1/2 C mayonnaise
1 C frozen peas
1 can sliced water chestnuts, rinsed and drained
1 4 oz. can diced chiles
1-2 C seasoned stuffing cubes*
2-3 C cooked chicken, shredded or cubed*
Topping: 1/4 C sliced almonds
Optional: smoked paprika and aleppo pepper
Preheat oven to 350° F. Spray an 8” x 11”* baking dish with oil.
In a large mixing bowl, mix together the soup, sour cream, and mayonnaise. Add the remaining ingredients, except the almonds. Mix together and place in prepared dish. Sprinkle with sliced almonds, then paprika and pepper, if desired.
Bake for 35-45 minutes. Remove from oven and let it rest for about 5 minutes before serving. Enjoy!
Serves 4.
*Use a 9” x 13” casserole dish and the larger amounts (or more) for 6-8 servings. You can also increase the sour cream, mayo, and peas (or whatever veggies you like) by 1/4 C or so.
