chicken and stuffing casserole

Save For Later Saved! Ask the Chef a Question Browse Similar Recipes

0

Yummies

Yummy! Yummy!

Click "Yummy!" if this recipe looks good to you. Learn more.

Share |

Ingredients [?] Add all ingredients to Shopping List All Ingredients added to shopping list!

•   1 cup of reserved chicken stock 1 cup of reserved chicken stock
•   8-10 Boneless, Skinless Chicken Breast 8-10 Boneless, Skinless Chicken Breast
•   1 Box of Chicken Flavored Stuffing 1 Box of Chicken Flavored Stuffing
•   1 Stick of Butter 1 Stick of Butter
•   1 can Cream of Celery Soup 1 can Cream of Celery Soup
•   1 can Cream of Chicken Soup 1 can Cream of Chicken Soup
•   1 cup Sour Cream 1 cup Sour Cream

Instructions

1. Fully Cook the chicken breast before beginning. (I like to boil my chicken with about 6-8 chicken flavored boullion cubes, for about 15-20 minutes) When finished cooking chicken let it cool for several minutes. Reserve 1 cup of chicken stock and place 1 stick of butte in the stock to melt. Add Flavoring/Seasoning packet from Stuffing Mix to chicken stock and butter, set aside.
   
   Next, mix both cans of soup with 1 Cup of sour cream in a bowl. (sometimes I like to try different flavors of soup with this recipe instead of the Cream of Celery)
   
   Next, mix chicken breast, and sour cream and soup mixture together and pour into a 9X13 pan or casserole dish. (I like to cut up the chicken breast into bite size chunks or pieces and spread in the bottom of pan). Then sprinkle the Stuffing (Dry) onto the mixture and pour the chicken stock mixture over the top of the stuffing evenly.
   
   Put casserole in oven on 350 F for 45 minutes to 1 hour.
   Makes 4-8 servings.

Give this recipe a review

Tastetify	Well Written	Creative
Great Pic	Crowd Pleaser	I did it!
More Like This!	Just A Note	Can I Suggest...
Huh?	Nice One!	I'll Try It

Saving...

Cancel

Let me know what you think!