Monday, September 15, 2014

Chicken and Stuffing Casserole

It is always nice to have recipes in your collection that everyone loves!! This is the perfect dish to deliver to the new mom or to bake for dinner whenever your out of town family is visiting. It creates a heaping oversized meal in a 9 x 13 inch pan. It combines all of your favorite flavors just like an old-fashioned Thanksgiving! It is so easy to make and sure to please your entire family!
Chicken and Stuffing Casserole

5 large chicken breasts (I used frozen)
14 oz. package Pepperidge Farm Stuffing
2 cans cream of chicken soup
1 (8 oz.) container sour cream
1 to 2 cups water (use less if you like a thicker sauce)
salt & pepper to taste

Preheat oven to 325 degrees. In a large pot, boil chicken breasts until done and then chop into bite sized pieces. Prepare stuffing according to package directions. (Optional: add diced onion & diced celery to the stuffing) Place stuffing on the bottom of a buttered 9 x 13 inch baking dish. Spread chicken on top of stuffing. In a separate bowl, combine both cans of soup, sour cream and water. Pour over the chicken. Bake uncovered for 40 minutes until the edges start to bubble. (Salt and pepper to taste)

You must try this delicious chicken with the rich gravy and savory stuffing!  The next time I bake it I'm going to try placing each serving on top of a thick slice of buttered texas toast…yum!  It is also a great recipe to remember when you want to eat your leftover Thanksgiving turkey meat! It would be great paired along with your favorite sides such as mashed potatoes, green beans and warm rolls. Definitely a recipe that will be on my family's "make again" list!!

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