Ingredients
-
1
-
1 3/4
-
4
-
3
-
1
-
1/4
-
1/2
-
-
-
-
-
-
-
-
Directions
Chicken and Stuffing Bake, Oh My, this is Good!! My family liked this one! It reminded us of a Thanksgiving Dinner. A rotisserie chicken makes this casserole easier. Stove Top Stuffing with lower sodium is best to use. Juicy delicious and don’t forget the cranberry sauce as a side!, Great recipe and so simple! I add a bag of mixed vegetables to it. Its now my sisters favorite dinner! I also use a little chicken broth in the soup mixture, and as always, I replace about half a cup of the water for stuffing with chicken broth too., Use low sodium chicken broth or boullion.
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Steps
|
1
Done
|
Forget the Amounts in the Instructions on the Stuffing Box. the Extra 1/4 Cup of Water Is Needed to Retain Moisture When Baked.. |
|
2
Done
|
Boil 1 3/4 Cups of Water. Add 4 Tablespoons of Butter. Stir in Packet of Stuffing Mix and Cover. Immediately Remove from Heat and Let Stand 5 Minutes. |
|
3
Done
|
Cut Cooked Chicken Into Small Pieces. in a 9 X 11 Baking Dish, Place Chicken Pieces on Bottom. |
|
4
Done
|
in a Medium Bowl, Mix Cream of Chicken Soup, Sour Cream and Milk. Pour Mixture Over Chicken. |
|
5
Done
|
Sprinkle Stuffing Mixture Over Top. |
|
6
Done
|
Bake Uncovered in a 375 Degree Oven For 25 to 30 Minutes Until Bubbly. |
|
7
Done
|
Serve With Cranberry Sauce and Enjoy! |
