Thursday, February 7, 2013

Creamy Chicken and Stuffing Casserole

This recipe has been a family favorite of mine since I was a little girl. My whole family loves this recipe, even my 1 year old! It’s a very easy and delicious casserole, perfect for a weeknight dinner. Since I’m a stay-at-home Mom, I boil my chicken early in the morning, and then store the chicken and the broth in the fridge, until I’m ready to use it. You never know what will happen! So I’m prepared to make dinner within minutes! I love this dish with a nice salad, and a side of broccoli or green beans! 

3 large boneless skinless chicken breasts
1 stick butter, melted

8 oz. package of Pepperidge Farm Herb Stuffing Mix
1 can of cream of chicken soup
8 oz. of sour cream
1 ½ cups of chicken broth (from boiling chicken)

1 tsp of salt
1/2 tsp of pepper

1. Preheat oven to 350 degrees.
2. In a large pot, boil the chicken in water on medium-high heat for 15-20 mins. Make sure they a thoroughly cooked through.
3. Keep 1 ½ cups of the water that the chicken is boiled in, with no pieces of fat or chicken it (you may want to strain it).
4. Dice the chicken into pieces
5. In a medium sized mixing bowl, whisk the sour cream, cream of chicken soup, chicken broth, salt and pepper togther.
6. Mix the stuffing mix and the butter together. Keep ½ cup of the stuffing mix for topping. Press the stuffing onto the bottom of a 13 x 9 pan. 
7. Lay the diced chicken on top of the stuffing mix.
8. Pour the soup and cream cheese mixture on top of the chicken, make sure it spreads out evenly.
9. Sprinkle the top with the set aside ½ cup of stuffing mix.
10. Bake in the oven for 25-30 minutes. 

Enjoy! :) 


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