When I eat chicken – with the exception of a half a box of Kentucky Fried Chicken – I lose weight. Naturally, I try to eat chicken as often as possible, but in as many different ways as possible – so I don’t get sick and tired of eating chicken.
Chicken recipes, fortunately, don’t have to be fancy to be enjoyable. Last night I did a simple chicken casserole dish with a twist, I had some buttermilk in the fridge and used that. It turned out to be excellent.
Here’s how.
First, Kroger was having a boneless chicken breast special so I bought 4 plump breasts and paid less than $6 – a nice start to a good and healthy meal. I put the breasts in a casserole dish and sprinkled them with kosher salt, coarse ground pepper and garlic powder. Next, I mixed 1 can of cream or chicken soup with one soup can of buttermilk in a bowl. When thoroughly blended, I poured the sauce over the chicken breasts and sprinkled 1 cup of grated Parmesan cheese and 1 cup of seasoned stuffing mix on top. I baked them uncovered for 50 minutes in a 350 oven. I served the chicken breasts over a bed of white rice. It tasted great, it was easy, and yes – I lost weight the next morning.
Buttermilk Chicken Casserole
4 boneless, skinless chicken breasts
1 can cream of chicken soup
1 soup can of buttermilk
Kosher salt, ground pepper and garlic powder to taste
1 cup shredded Parmesan cheese
1 cup seasoned Pepperidge Farms stuffing
Cook uncovered for 50 minutes at 350 degrees