September Meals - Dixie

Company Chicken Casserole

Ingredients:

4 boneless, skinless chicken breasts

1 C. chicken broth

2 cloves garlic

2 wedges onion

4 C. Pepperidge Farm Herb seasoned stuffing mix

1 cube butter (1/2 cup)

1 can Cream of Chicken soup

1 pint sour cream

8 oz. frozen broccoli cuts - thawed (optional)

 

Place chicken breasts, broth, garlic and onion in skillet and bring to boil over medium heat. Turn heat to medium, cover and simmer until pink is gone. About 15 - 20 minutes.

Remove chicken, shred with fork and set aside. Reserve the broth (this should equal 1 cup, if not, add enough canned broth to equal 1 cup.)

Melt the butter and pour over stuffing mix in a bowl. Whisk with fork to blend.

Spread half of the stuffing/butter mixture in a large casserole dish or glass 9x13 dish.

Blend the soup, sour cream and reserved broth together with wire whisk.

Place shredded chicken over stuffing mix. If using broccoli, spread this over the chicken.

Pour the soup mixture over the chicken and top with remaining half of stuffing mixture.

Bake for 30 minutes at 350 degrees. Serve and Enjoy!