I don’t cook much. I wish I did. But I don’t. So I’m not very good at it. Nevertheless, last week I decided to get a new recipe from my mom that seemed easy enough for a culinarily challenged person like myself and would provide a large amount of food that I could eat off of for several days. It’s called Yum Yum Chicken.
Is it an Asian dish? I asked. No, she said, it’s just so good that no better name need be given to it then “Yum yum!”
So, last night I created this chicken-y concoction and I must say…
YUM FREAKIN’ YUM!
I am so impressed that I have to share it with all of you. A few disclaimers:
- No, it is not considered healthy. Far too much butter and creamy goodness.
- No, I don’t care.
- Serve over noodles or rice.
- 6 - 8 chicken breasts (boneless, skinless)
- 1 cup chicken broth reserved from cooking the above mentioned breasts
- 1 can cream of mushroom soup
- 1 can cream of celery soup
- 1 cup sour cream
- 2 sticks of butter
- 8 oz. cornbread stuffing crumbs
- salt, pepper, dried onion to taste
- Boil your chicken breasts. Season your water with salt, pepper and dried onion to taste.
- Remember to reserve one cup of the broth. (Editor's note: Being culinarily challenged, I forgot to reserve the broth. Luckily, I had a 5-year-old can of roasted chicken broth in my pantry and it worked just fine.)
- Let breasts cool.
- In a saucepan, melt the butter in the cup of reserved broth on low heat.
- Once your breasts are cool to the touch, chop them up and place them in an even layer in a 9 X 13 inch greased casserole dish.
- In a bowl, combine the soups and the sour cream. Whisk together until blended.
- Pour soup mixture over chicken breasts evenly.
- Evenly sprinkle the cornbread stuffing crumbs over the chicken/soup mixture.
- Pour butter/broth yummy goodness over the dish evenly.
- Pop into the oven at 350 degrees for an hour.
Hope you like it! Happy eating!