Chicken and Stuffing Skillet

• 1 tbsp (15 mL) vegetable oil
• 1 lb (500 g) boneless, skinless chicken breasts, cut in cubes
• 1 box (120 g) stuffing mix
• 1 c (250 mL) each, finely diced carrots and celery
• 1 can (10 oz/284 mL) condensed Cream of Mushroom Soup
• 1/2 c (125 mL) milk
• 1/2 c (125 mL) shredded Cheddar cheese

Directions:

Heat oil at medium-high in large skillet. Add chicken, cook 10 mins or until browned and cooked through; set aside. Reduce heat to medium

Prepare stuffing according to package directions in skillet, adding carrots and celery to water with seasoning.

Top with chicken. Mix soup and milk. Pour over chicken. Sprinkle with cheese and stir gently. Cover and heat through at low heat.

Serves 4