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Chicken & Stuffing Casserole Recipe

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This recipe for Chicken & Stuffing Casserole is from GET OUTTA MY KITCHEN!, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 chicken breasts
Salt & pepper to taste
1 small onion, grated
1 medium carrot, grated
1 can cream of chicken soup
1 cup sour cream
1/2 cup butter, melted
1/2 cup chicken stock (+ more if needed)
4 cups Pepperidge Farm Herb stuffing, divided
Directions:
Directions:

Place chicken in a stock pot then add just enough water to cover. Season with salt and pepper , then cook chicken over medium heat until chicken is cooked through. Remove chicken from
stock and set aside to cool. Reserve stock. Once chicken is cool, shred with two forks or cut into bitesized
pieces.
Add onion, carrot, cream of chicken soup, sour cream, butter and 1/2 cup reserved chicken stock then
mix well. Fold in 3 cups of the stuffing. Add more stock per preference. You want the consistency to be
how you like your dressing at Thanksgiving (which varies from person to person). Taste for seasoning
then add more salt and pepper if desired.
Add mixture to a 2-quart baking dish then top with remaining stuffing. Bake at 350 degrees for 30-40
minutes or until golden brown and bubbly. Cover dish loosely with aluminum foil if stuffing starts to
brown too much before dish is bubbly.
Personal Notes:
Personal Notes:

You can use a rotisserie chicken (or other leftover chicken) if you prefer.
mine since the recipe needs chicken stock/broth and I’d rather use homemade than buy it. If you
decide to use cooked chicken, be sure to add chicken broth to your grocery list because you’ll
need it in the recipe.
If you grate the vegetables you don’t need to sauté
them first (they’re grated fine enough to cook up tender when cooking the casserole).

 

 

 

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