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    VAL’S CHICKEN

    List of Ingredients




    4 CHICKEN BREASTS WITH BONE AND SKIN
    16 OZ. SOUR CREAM
    2 CANS CREAM OF MUSHROOM SOUP
    2 CUP PEPPERIDGE FARM STUFFING
    1 STICK BUTTER




    Recipe



    COOK 4 CHICKEN BREASTS IN BOILING WATER FOR ABOUT 45 MINUTES TO 1 HOUR. UNTIL CHICKEN IS FALLING OFF THE BONE.

    TAKE OUT AND DEBONE CHICKEN. CUT INTO SMALL BITE SIZED PIECES

    PREHEAT OVEN TO 350° .

    MIX SOUR CREAM AND CREAM OF MUSHROOM SOUP IN SEPERATE BOWL THEN ADD CHICKEN.

    MELT BUTTER IN THE MICROWAVE AND ADD STUFFING. MIX WELL

    POUR CHICKEN MIXTURE INTO A GLASS BAKING DISH. ADD STUFFING ON TOP AND BAKE FOR 35 MINUTES.

 

 

 

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