Chicken and Stuffing Bake |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 5 |
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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! Ingredients:
1 (6 ounce) stove top stuffing mix (chicken flavor and lower sodium) |
1 3/4 cups water |
4 tablespoons butter |
3 cups shredded chicken, cooked |
1 (10 ounce) cream of chicken soup |
1/4 cup sour cream |
1/2 cup milk |
Directions:
1. 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. 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. Cut cooked chicken into small pieces. In a 9 x 11 baking dish, place chicken pieces on bottom.
4. In a medium bowl, mix cream of chicken soup, sour cream and milk. Pour mixture over chicken.
5. Sprinkle stuffing mixture over top.
6. Bake uncovered in a 375 degree oven for 25 to 30 minutes until bubbly.
7. Serve with cranberry sauce and enjoy!
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