If you’re a busy mom like me, most Sunday’s are reserved for running errands, cleaning house and getting ready for the week….but maybe, just maybe, Sunday is reserved for taking it easy and getting READY for the week to begin. For me, I dread cooking on Sunday’s, and would much rather stick to the homestead than eat out.
Meet Sunday Afternoon Chicken–aptly named by someone who like most of us, hated cooking on Sunday. It’s simple, easy, and pretty tasty if I do say so myself–my two year old even loves it, if that gives you any idea of just how great it really is!
Prep Time: 12 minutes Bake: 1 hour Serves: Approximately 6
1 to 1.5 pounds boneless, skinless chicken tenders
1 10 ounce can cream of chicken soup
1/2 water
1 1/2 teaspoons curry powder
2 tablespoons of lemon juice
1 cup grated Cheddar cheese
1 cup of mayonnaise
1 8 ounce package of herb stuffing mix
Salt and pepper to taste.
Preheat oven to 350 degrees. Lay chicken tenders in a 9 X 12 inch casserole dish. Combine soup and water in a small bowl. Next, pour soup mixture over chicken. Mix the remaining ingredients into the herb stuffing mix. Spread stuffing mix over the chicken. Bake for approximately one hour. If the stuffing starts to get too brown, cover loosely with
aluminum foil. Voila! A delish meal that everyone will love!
Watching your calories? Substitute cream of chicken soup with reduced calorie or zero fat cream of chicken soup. Do the same and substitute low fat or light mayo and cheese.
BON APPETIT!