Caribbean Chicken Casserole


1 Tablespoon plus 2 1/4 teaspoon Melted butter
8 ounces herb-seasoned dry bread stuffing mix
1 (10.75 ounce) can condensed cream of chicken soup
1/2 can (10.75 ounce) can condensed cream of mushroom soup
1/4 cup plus 2 Tablespoons mayonnaise
2/3 Cup sour cream
1 -8 1/2 ounce can peas, drained
1 -8 1/2 ounce can sliced carrots, drained
8 ounces fresh mushrooms, sliced
2/3 cup chicken broth
4  Caribbean boneless skinless chicken breasts, cooked
1/2 package (2.25 ounces) blanched slivered almonds


In a medium bowl combine the melted butter and dry stuffing mix.  Mix well and set aside.  In a large bowl mix together the cream of chicken soup, cream of mushroom soup, mayonnaise and sour cream.  Set aside
Preheat oven to 350 degrees F
To layer casserole:  Spread peas, carrots and 1/2 of the mushrooms in the bottom a a lightly greased 9x13 baking dish.  Sprinkle 1/2 of the stuffing over the vegetable layer and press lightly with hand to compress.  Ladle the chicken broth over the stuffing evenly.  Next spread 1/2 of the soup mixture evenly over the stuffing.  Add the chicken and spread to cover completely.  Spread remaining mushrooms over chicken.  Pour remaining soup mixture over all and top with remaining stuffing and slivered almonds.
Cover dish with aluminum foil and bake in the preheated oven for 1 hour.  Remove foil and bake for another 15 minutes.  Remove dish from oven, cover once more with foil and let stand about 20 minutes before cutting into individual pieces and serving.  Keep covered in refrigerator.

This recipe can be done with any of our 33 varieties of chicken.  Other vegetables can be used.  You can also slice the chicken into this recipe.

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