College Chicken Casserole

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READY IN: 2hrs
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Combine first 5 ingredients in a dutch oven; bring to a boil.
  • Add chicken; cover, reduce heat, and simmer 30 minutes or until tender.
  • Remove chicken with a slotted spoon; bring broth mixture to a boil.
  • Cook until reduced to 4 cups (about 30 minutes) Pour reduced broth mixture into a zip-top plastic bag.
  • Snip off 1 corner of bag; drain 2 cups broth mixture into a 2 cup glass mixture, stopping before the fat layer reaches the opening.
  • Reserve the remaining broth mixture for another use.
  • Discard fat.
  • Remove chicken from skin and bones, shred with 2 forks to measure 4& 1/2 cups meat.
  • Place the chicken in a 13 x 9 baking dish coated with cooking spray.
  • Preheat oven to 400 degrees.
  • Place a large skillet coated with cooking spray over medium high heat.
  • Add mushrooms; Saute 5 minutes.
  • Remove from skillet; gradually add milk, stirring with a whisk until blended.
  • Add 2 cups broth mixture; cook over medium heat 12 minutes or until slightly thick, stirring constantly with a whisk.
  • Stir in mushrooms, salt, and pepper.
  • Pour over chicken.
  • Combine the stuffing mix and butter in a bowl, and sprinkle over the mushroom mixture.
  • Cover and bake casserole@ 400 degrees for 20 minutes.
  • Uncover and cook casserole 10 minutes or until bubbly.
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