Chicken & Stuffing Casserole
Sandy TolbertBig Stone Gap, VA
This recipe can be made the day before...just store in the refrigerator until you're ready to bake and serve.
4 boneless, skinless chicken breasts, boiled and broth reserved
12-oz. pkg. stuffing mix
1/2 c. butter, melted
10-3/4 oz. can cream of mushroom soup
10-3/4 oz. can cream of chicken soup
Cool chicken; slice into cubes and set aside. Mix stuffing with butter; set aside. Whisk cream of mushroom soup and one soup can of reserved broth together; set aside. Repeat with cream of chicken soup; set aside. Layer a third of the stuffing mixture in a lightly buttered 2-quart casserole dish; continue layering with half the chicken, the mushroom soup mixture, another third of the stuffing, the remaining chicken, the cream of chicken soup mixture and then top with remaining stuffing. Bake in a 350-degree oven for 30 to 45 minutes. Makes 4 servings.
From 5 Ingredients or Less Cookbook
By Gooseberry Patch
Sandy TolbertBig Stone Gap, VA
This recipe can be made the day before...just store in the refrigerator until you're ready to bake and serve.
4 boneless, skinless chicken breasts, boiled and broth reserved
12-oz. pkg. stuffing mix
1/2 c. butter, melted
10-3/4 oz. can cream of mushroom soup
10-3/4 oz. can cream of chicken soup
Cool chicken; slice into cubes and set aside. Mix stuffing with butter; set aside. Whisk cream of mushroom soup and one soup can of reserved broth together; set aside. Repeat with cream of chicken soup; set aside. Layer a third of the stuffing mixture in a lightly buttered 2-quart casserole dish; continue layering with half the chicken, the mushroom soup mixture, another third of the stuffing, the remaining chicken, the cream of chicken soup mixture and then top with remaining stuffing. Bake in a 350-degree oven for 30 to 45 minutes. Makes 4 servings.
From 5 Ingredients or Less Cookbook
By Gooseberry Patch
