Ingredients
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4
-
12
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1/2
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10 3/4
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10 3/4
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-
-
-
-
-
-
-
-
-
Directions
Chicken & Stuffing Casserole, Saving a recipe, We really did like this but I wished I would have followed my instinct and poured the soup over everything at the end We weren’t crazy about how crunchy the stuffing on top got but for the most part we did enjoy it and will make it again just altering the soup part for our preferences Made for Spring PAC 2011 , This was good and easy to make as a weeknight meal I had frozen cooked breasts in the freezer so used those so didn’t need to do the step of cooking the chicken I also had frozen chicken broth so used that too I followed the rest of the recipe as written This was good but we thought it was a bit salty and could have used some pepper Next time I would use unsalted butter and low salt soups We also thought it could have used more chicken for our tastes Made for Spring PAC 2010
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Steps
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1
Done
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Boil Chicken, Saving the Broth. |
|
2
Done
|
Cool Chicken, Slice Into Cubes and Set Aside. |
|
3
Done
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Mix Stuffing With Butter, Set Aside. |
|
4
Done
|
Whisk the Soups Together With 2 Soup Cans of Broth, Set Aside. |
|
5
Done
|
Cover the Bottom of a 2 Quart Casserole Dish. |
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6
Done
|
Layer 1/2 of the Chicken Next, Then 1/2 Soup Mixture. |
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7
Done
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Repeat With Another 1/3 of the Stuffing, the Rest of the Chicken and Soup Mixture. |
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8
Done
|
Finish the Remaining Stuffing. |
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9
Done
|
Bake at 350 For 30-45 Minutes. |
