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Chicken & Stuffing Casserole




Source of Recipe


co worker Paula U.


List of Ingredients





6 whole Chicken Breasts, Cooked, Seasoned And Shredded

1 stick Butter

1 package (6 Oz. Size) Pepperidge Farm Dressing With Herbs, Divided

2 cups canned chicken broth

1-½ cup Sour Cream

1-½ can (10.75 Oz Each) Cream Of Chicken Soup




Recipe



Boil chicken in a pot of salted water until done. Remove chicken breasts, reserving liquid. Place chicken in a medium bowl and shred with 2 forks.

Melt butter in a medium skillet with 3/4 package of dressing mix. Add enough of the chicken water to reach a thin consistency, about 2 cups. ( you can use a can of chicken broth instead!)

Put stuffing mixture into a lightly sprayed 9×13 casserole dish. Add shredded chicken, covering evenly. Mix sour cream and cream of chicken soups, spread on top of the chicken layer. Place the rest of your dressing on top. Bake at 350ºF for 45 minutes.