This year I’m committing to eat more at home and less out. First I think that when we eat at home we eat healthier and better. We are able to make sure our kids are eating their protein, fruits, and veggies. Second, there is nothing better than sitting the family around the dinner table and sharing our days. This builds love, closeness and memories. I remember our dinner table growing up. My mom always had a main course, 2 vegetables, and bread. With 6 kids there was always a lively conversation, but whether you’re a family of eight or a family of 4 it’s nice to make the family connection.
Lastly, I need and want to save money. It’s so much cheaper to eat at home. I don’t like cooking and it causes discontent in our home. I hoping with this challenge that I’ll broaden my dinner menus and increase the number of meals we eat from home.
Chicken Stuffing Casserole
2# of Bonless Skinless Chicken Cooked and Cubed
1 26oz Can Cream of Mushroom Soup
2 Boxes Stuffing Mix
1 Bag of Frozen Veggies of Choice
1/2 Cup Sour Cream
Make Stuffing According to Directions. Add frozen veggies and chicken to the bottom of a casserole dish. Mix cream of mushroom soup and sour cream and pour over veggies and chicken. Top the casserole with stuffing, spreading evenly. Bake on 350 for 30 Minutes.
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