Monday, July 20, 2009

Chicken and Stuffing Casserole

Here is a chicken casserole recipe that our family loves. It is also a great casserole to take to potluck suppers or to make for a friend in need.

Chicken and Stuffing Casserole

2-3 boneless chicken breasts (boiled and cut in pieces)
To give the chicken a good taste, boil the breasts in water with salt, a piece of celery, and an onion. Boil for about 45 minutes until done. Set aside

1 8oz. package of Pepperidge Farm Cornbread Stuffing Mix
Toss with 1 stick of melted butter. (I usually use less butter.) Set aside

1 can cream of chicken soup
1 8 oz. sour cream
Mix together in a bowl. Set aside.

1 cup chicken broth
Use water from the boiled chicken.

Directions: Layer ingredients in a 9x13 pan: 1/2 of the stuffing, chopped chicken, 1/2 cup chicken broth, soup and sour cream mixture, remainder of the stuffing, and 1/2 cup chicken broth. Bake at 350 for 30 minutes until bubbly and brown.

If you're like me, you never have sour cream when you need it. My sister-in-law makes a similar chicken casserole, but without the sour cream. Sometimes she will use turkey (when she makes a turkey breast) instead of chicken and if she doesn't have any broth, she uses the canned broth. It is really delicious, too. Here's how to make it:

Mix an 8 oz. package of Pepperidge Farm Cornbread Stuffing Mix with 1/2 stick of butter. Put 1/2 of the stuffing mixture in the bottom of a 9x13 casserole dish. Put chicken or turkey on the top of the stuffing mixture. Mix together 1 can of cream of chicken and 1 can of cream of mushroom soup and put on top of the meat. Pour 2 cans of broth over the soup mixture (don't mix anything) and put the rest of the stuffing on top. Bake at 350 for 40 - 45 minutes.

When my sister-in-law makes this with turkey, she serves it with cranberry sauce. You should try it and then you can have Thanksgiving everyday!

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