Yum Yum Chicken

 Yum Yum Chicken

    I know of Hy-Vee grocery stores from visiting family in Iowa a few Summers growing up and added this Hy-Vee 75th Anniversary cookbook to my collection a few years ago.  I had a poll between Yum Yum Chicken, Chicken Delight and 5-Hour Stew.  It's pretty obvious that Yum Yum Chicken won. 5-Hour Stew came in second and Chicken Delight was nowhere close. 

    This recipe was pretty easy and the finished dish was visually appealing.  I had three large chicken breasts which I cut up in chunks (that made up the 4 cups of cubed chicken). I cut up the chicken first and then cooked it and spread the chunks in the bottom of my glass 9x13 Pyrex pan. I mixed together the soups and sour cream; pouring that mixture over the chicken. I wasn't sure if it was going to be messy spreading this over the chicken, but it was fine. Next came the stuffing. I sprinkled the dry stuffing mix over the soups and sour cream 'layer'. This was finished off by pouring the melted butter and broth mixture over the stuffing layer.  I popped the pan in the oven, which I had pre-heated at 350 degrees, for 45 minutes.  It looked good and was bubbly when I took it out. And, it smelled good.  I let it cool a bit, not very long though, because I wanted to try it.

    The verdict? It was good, but tasted pretty salty to me and I try to watch my sodium intake. I want to make this again, but I will use low salt soups & broth and unsalted butter.  If a low sodium stuffing is available, I would think about trying that also. This recipe made a lot of food and could easily feed several people. A side salad would do well with this. It did re-heat well the next day for leftovers.  I have to admit though, that I ended up taking the chicken out, washing it off (classy, but I didn't not want to waste the meat) and disposed of the rest of the dish; I just couldn't deal with the saltiness.   You might try it as is and it is fine, but like I said, the next time I make it, I will definitely reduce the sodium as much as possible.

      Next up, I'll be making the 5-Hour Stew.