Chicken Casserole Supreme
Ready In: 2 hrs 45 mins
Serves: 6
Yields: 1 casserole
Ingredients
- 3 whole chicken breasts
- 1 pint sour cream
- 1 (8 ounce) can condensed cream of mushroom soup
- 1 cup chicken broth from stewed chicken (or you can use canned)
- 1⁄4 lb butter, melted
- 1 (8 ounce) package Pepperidge Farm Herb Stuffing
Directions
- Stew the chicken breasts until meat is falling off bones. Discard bones and chop chicken into bite size pieces.
- Combine prepared chicken with sour cream and soup. Spread into the bottom of a 2 quart casserole dish.
- Mix together stuffing mix, broth and melted butter. Spread on top of chicken. (If you want to freeze this ,stop here and freeze).
- Bake at 350 degrees for 45 minutes or until bubbly.
- Serve warm.
- You can also refrigerate this a day ahead before baking.
- When frozen bake directly from freezer ( do not allow to thaw) at 350 about an hour and 15 minutes, checking for doneness throughout cooking.
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