I use the Stove Top Stuffing to top casseroles and also add some seasoning to dishes. The nice thing about this casserole is that you really can make it with whatever you have available. The basics are Stove Top Stuffing, butter/margarine, cream of mushroom (or any cream of soup), meat/vegetables, cheese (if you please), and liquid (wine, water or broth). The following is a very loose recipe for the dish. Feel free to add/subtract whatever you like!
Stove Top Chicken Casserole
4 chicken breasts, boned and cut into chuncks
1 onion, chopped
4 cloves garlic, chopped
salt & pepper to taste
1/2 cup Marsala wine (or chicken broth, or white wine, or water)
1 can cream of mushroom soup
12 mushrooms, sliced
1/4 cup frozen peas
1/4 cup frozen corn
1 cup cheddar cheese, shredded
1 box Chicken flavored Stove Top Stuffing (I prefer low sodium)
10-12 pats of butter
In a large pot, heat some cooking oil (~ 1 tablespoon) over medium-high heat. Add garlic, onions and chicken and cook unitl the chicken is no longer pink; season with salt & pepper. Turn down the heat to simmer-low and add the wine. Let simmer for 10 minutes. Remove from heat and add the soup and vegetables; mix well. Preheat the oven to 350 degrees. Transfer the meat mixture to a greased casserole dish. Top with cheese. Add the stuffing over the cheese and finally top with butter (place the butter evenly all over the top of the stuffing). Place casserole in preheated oven and cook until bubbly (about 30-40 minutes). Remove from oven, let stand for 5 minutes and serve with a salad.