Chicken Ranch Stuffing Bake

I have been in a cake coma. Chocolate Guinness Cupcakes and White Chocolate Irish Cream Pound Cake, OH MY! I seriously need to make some friends in my new area to help me taste test then take some of these goodies out of my house! But as far as coma's go, I'll take a cake one any day! To reverse the aforementioned coma, it was time for some real food. Enter the Chicken Ranch Stuffing Bake. When I first made this recipe, it was so scrumptious that we had it four times in 2 weeks and it continues to make the menu rotation. This dish is total comfort food. Unlike a typical potpie, the creamy filling is topped with flavor packed stuffing instead of a pie crust or puff pastry. As a happy bonus, it is super simple to prepare and is pleasing to the entire family!

Ingredients:

• 2 TBSP extra virgin olive oil
• 5 boneless skinless chicken breasts, diced into bite sized pieces
• 1 can condensed Cream of Chicken soup, 10.75 oz
• 1/3 cup sour cream
• 1 tsp powdered ranch dressing mix
• 2 cups plus 1/4 cup chicken stock
• 1 bag frozen mixed vegetables (corn, peas, green beans, carrots), 16 oz, defrosted
• 1 canister chicken stuffing mix, 8 oz. Recommended, StoveTop
• 4 TBSP margarine or margarine spread

Preheat oven to 350 degrees and spray a 9"x13" baking dish with non-stick cooking spray.
In a medium saucepan, bring 2 cups of chicken stock and 4 TBSP margarine to a boil. Add entire canister of stuffing, quickly mixing into liquid. Cover and remove from heat.
Heat olive oil in skillet over medium-high heat and add chicken in batches. Cook until browned. Make sure you don't over crowd the pan or you will end up steaming the chicken instead of searing it. Once all chicken pieces have been cooked, place chicken back into skillet. Turn heat to medium low and add 1/4 cup chicken stock, cream of chicken soup, 1/3 cup sour cream, and powdered ranch dressing mix, and vegetables, stirring to combine cooking until heated through. Spread chicken vegetable mixture on bottom of baking dish.
Fluff stuffing with fork then scatter on top of the chicken vegetable mixture, making sure it is even over entire top. Bake in 350 degree oven for 30 minutes until bubbly.
ENJOY!
This recipe was featured on Mommy's Kitchen Sunday Potluck!