Not since 1873 has it been this cold,
on this date, March 4th,
here in Chicagoland,
blame it on the polar vortex!
Our thermometer read -4° this morning, that's with a windchill of -20°.
|Diamond dust over Lake Michigan, Chicago|
Diamond dust has been in the air this bitter cold winter ~ tiny ice crystals falling from an apparently clear sky, when the temperatures are subzero. In sunlight, moonlight, or artificial light, the ice crystals glitter and shine like diamonds.
|Diamond dust ~ Chicago|
It has truly been a sight to behold this winter, a pretty fascinating meteorological phenomena, but I'm over it and want 80° sunny weather now!
We're still bundled up here, winter still has its grip on us, but spring is just around the corner I'm hoping!
This casserole is perfect for the weather, and is so simple to make it’s crazy ~ bake it for a hearty and hassle-free supper. You just know it’s going to be delicious!
My Thanksgiving stuffing is not close to this stuffing used here, but with this quick cooking stuffing mix, we can have our stuffing fix in the fall, winter, spring or summer, any time!
If you like bite-size pieces of chicken, covered with a layer of mixed vegetables, creamy mushroom soup blended with sour cream and seasonings; all topped with tasty stuffing, you’ll love this comforting dish.
I hope all you enjoy this as much as we do! I serve it with tangy coleslaw for a delicious meal!
It’s a pleaser!
Chicken and Stuffing Bake
1⅔ cups hot water
1 package (6-ounces) stuffing mix, like Stove Top
1½ boneless skinless chicken breasts, cut into bite-size pieces
2-3 cups frozen mixed vegetables
1 can cream of mushroom soup
½ cup light sour cream
1 teaspoon seasoned pepper
3 garlic cloves, minced
Heat oven to 400°.
Add hot water to stuffing mix; stir just until moistened.
Place chicken in a 13x9-inch baking dish.
Spread vegetables over chicken.
In a medium-sized bowl, mix soup, sour cream, pepper and garlic until blended; pour over chicken.
Top with stuffing.
Bake 30 minutes or until chicken is done.