 |
Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 8 |
|
There are a lot of chicken casseroles out there but this is the best I've ever had. My kids love it too. Freezes well (let thaw and then bake) and works well for a covered dish meal. I like to serve it with cranberry sauce on the side. And as a reviewer suggested, I have heard of people adding chilies to this recipe. I usually broil my chicken. The results are much tenderer than boiling it. Thigh meat can also be used if you prefer. Ingredients:
1 lb boneless chicken breast, cooked & cubed |
8 ounces sour cream or 8 ounces plain yogurt |
1/4 cup butter, melted |
1 (10 1/2 ounce) can cream of chicken soup |
1/2 cup chicken broth |
2 1/2 cups herb-seasoned stuffing cubes (or crushed) |
Directions:
1. Combine butter and stuffing.
2. Line 2 quart casserole dish with half of it.
3. Sprinkle chicken over stuffing.
4. Combine sour cream, soup and broth.
5. Pour over chicken and top with remaining stuffing.
6. Bake at 350°F for 25-30 minutes.
7. Tip: I prefer broiled and diced chicken breast.
|
|