RECIPE: Quick Chicken Bake

Okay so here's the deal.  I would have loved to post a really amazing, creative, and ultra-delicious recipe from my "Best Of" collection for my very FIRST RECIPE blog post.  However, time is short and this is what I made for dinner because I made chicken stock, needed to use the meat, and frankly I'm tired and worn out from...today's terrible two's tantrums.  So, instead you get one of my "quick" dinner dishes that I will confess--has processed food in it (GASP!).  Yes, I know.  I am a sinner!  I freely admit it.  Hey, I cook from scratch most of the time!  This recipe though--it doesn't meet those standards.  But hey, feel free to from-scratch this baby to your liking.  Whole food it up!  I applaud you if you do! 

Quick Chicken Bake
1 c. sour cream
1 can cream of chicken soup 
  (or use a homemade version)
1 c. grated cheddar cheese
1 Tbsp. dried minced onion
1 Tbsp. dried parsley
Salt & Fresh Ground Pepper to taste
1 c. frozen corn
1 c. chopped cooked carrots
  (or other veg of your choice)
3 c. cubed, cooked chicken
1-2 boxes Chicken stovetop stuffing, prepared
1 c. french fried onions (optional)

• Mix sour cream, soup, and grated cheddar til smooth.  
• Add in seasonings, chicken, and vegetables and stir gently to combine.  
• Pour into greased 9x13 pan and flatten out evenly with a spoon.  
• Top with the prepared stuffing (if you like a lot of stuffing, use 2 boxes). 
• Sprinkle french fried onions on top.  

Bake at 350° for 25-30 minutes until bubbly and golden brown.  Serves 4-8
**Instead of stuffing, you can mix in 1 box of prepared Rice-a-Roni, put all in baking dish, and top with an additional 1 c. of grated cheese.