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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 12 |
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This is a recipe given to me by my sister-in-law shortly after I got married. It has been a family favorite ever since. Makes a 9x13 pan, so I find this a good Sunday dinner that can be re-heated for supper after the long workdays throughout the week. Don't let cooking & cutting up the chicken discourage you - it is well worth the reward. Ingredients:
4 cooked boneless skinless chicken breasts (cut into small chunks) |
2 -3 cups chicken broth |
2 (10 3/4 ounce) cans campbell's cream of mushroom soup |
1 (8 ounce) bag cornbread stuffing mix |
Directions:
1. Preheat oven to 350 degrees.
2. Line 1/4 bag of cornbread stuffing in bottom of 9 x 13 pan.
3. Put all of the chopped cooked chicken on top of stuffing.
4. Mix soups and 1 1/2 cups of chicken broth together in medium-sized bowl.
5. Pour mixture on top of chicken.
6. Pour stuffing (as much as desired) on top.
7. Pour remaining 1 1/2 cups of broth over top of stuffing.
8. Cover with aluminum foil and bake for 25 minutes.
9. Remove foil and bake for additional 10 minutes uncovered.
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