Easy Chicken and Stuffing Bake

Once again I am posting something that my husband made. He's been doing a lot of cooking as of late. In fact, the majority of it has gone to him in the last few weeks because I've been dealing with this horrid tooth ache which has naturally made me whiny and made it so I don't want to do anything once I get home for the day. I'm a lucky woman, I know. In fact, I probably need to blog about that at some point. I swear that I want to cook though. In fact, I crave it. I have a bunch of recipes on hold for when I feel better and I am actually cooking something new right now as I type, and if it turns out, I should be posting that tonight (or sometime this week) as well.

Nonetheless, even before my tooth ache hit Ken was cooking at least once a week. He works late Mondays and Tuesdays usually, and so those days end up being easy meals or fend for yourself type of nights. Lately, he's been trying something new each week and so far all of his meals have been a hit. Including the one I'm about to share.

So, what was on this week's menu? This week Ken tried one of the recipes on the back of the stuffing box. I know, not too fancy, but it was SO good that it's definitely worth sharing.

Here is what you'll need:

-1 box stuffing mix
-1 bag frozen veggies (Ken chose a mix of carrots, cauliflower, and broccoli) These need to be thawed before you can throw them in the bake.
-1 lb chicken breast cubed into 1/2 inch pieces (Ken used two chicken breasts)
-1/3 cup sour cream
-1 can cream of chicken soup or cream of chicken and mushroom soup
-2 cups shredded cheese

Directions:

*Preheat the oven to 400.
*Prepare stuffing as directed on box and set aside.
*Cube raw chicken into 1/2 inch thick pieces.
*Mix chicken, thawed veggies, sour cream, soup, and cheese together and spread on the bottom of a 13 X 9 pan.
*Cover above mixture with prepared stuffing and bake for 30 minutes or until chicken is cooked all the way through.