Perdue Chicken Giveaway: Winner #1
February 15, 2008 by Karen Weideman
Filed under prizes & giveaways, recipes
Ok, so I have tossed around a few ways of how I am going to do the Perdue Chicken Giveaway. Should I just have one winner? Several winners? Announce them all at once? What to do?
I have finally decided to have several winners and to announce them one at a time with their special recipe. It’s kind of like first place per category. So, here goes . . .
The winner for best chicken casserole is Laura from Laura Williams’ Musings. I’m all for a good chicken casserole, especially one where I can slip in some veggies for the kids without them noticing. 
Here’s Laura’s recipe.
Easy Chicken & Vegetable Bake
1-1/2 pounds of boneless skinless chicken breast cut into bite size pieces
3 cups of cornbread stuffing mix
1-1/2 cups of water
4 TBSP butter
1 10-3/4 oz can of condensed cream of chicken soup
1/3 cup of sour cream
1 bag of frozen broccoli florets, thawed and drained
1 14.5 oz can of sliced carrots, drained
1/2 of a medium onion chopped
2 TBSP of Grey Poupon Harvest Coarse Ground Mustard
Shredded cheese (for topping)
oil for frying
Preheat oven to 400 degrees.
Pour just enough oil into a large skillet to cover the bottom. Heat on medium until hot. Combine the onions and chicken and cook until the chicken is done and no pink shows.
While chicken and onion mixture is frying, bring the water to a boil and add the 4 TBSP of butter. Once water is at a rolling boil, add the cornbread stuffing mix. Turn off the heat and allow to cool for about 5 minutes.
Once chicken is done, use a large mixing bowl and combine the chicken/onion mixture along with the stuffing to the rest of the ingredients and stir to mix thoroughly.
Pour the mixture in a baking dish, top with shredded cheese, and bake for 15-20 minutes. Keep an eye on it as not to let the cheese burn. You want it to be melted and a little brown but not burnt.
Click on Laura’s site to see a picture of the casserole.
Thank you!
Looks delish! Congrats!