Ingredients:
1/4 cup margarine or 1/4 cup butter
1 (120 g) packages stove top turkey stuffing mix
1 (284 ml) cans cream of mushroom soup
1/2 cup sour cream (optional)
1 (398 ml) cans whole baby carrots, drained
1 (284 ml) cans sliced water chestnuts, drained (optional)
2 cups diced cooked turkey or 2 cups cooked chicken
2 sliced green onions
Directions:
HEAT oven to 350 F MELT margarine in a 9 x 9 inch baking dish in oven.
Remove from oven and stir in contents of vegetable/seasoning pouch.
Mix in stuffing crumbs.
Reserve 1 cup of mixture.
SPREAD remaining stuffing crumbs evenly in bottom of dish.
BLEND soup and sour cream in a large bowl.
Stir in remaining ingredients; spread over stuffing crumbs in dish.
Sprinkle reserved stuffing over top.
Cover; bake 35 minutes.
Uncover; bake an additional 5 minutes.
**I don’t use the sour cream or the water chestnuts and I add broccoli**
Servings: 6
Time preparation: 10 min.
Time total: 55 min.