Chicken Casserole

1. 1

   Preheat oven to 350 degrees F.

2. 2

   Melt entire stick of butter in the microwave or in a saucepan over low heat and then pour into the bottom of a 9x13 pan.

3. 3

   Mix with just enough of the stuffing mix to cover the bottom of the pan.

4. 4

   If you accidentally pour too much of the stuffing mix into the pan (its been known to happen), just melt a little more butter and pour it onto the excess stuffing and mix together.

5. 5

   Shred the cooked chicken breasts with a fork and set aside.

6. 6

   I boiled the chicken in a small pot of water (just enough to cover them) if the breasts were defrosted first this will take 15-20 minutes.

7. 7

   When done, save the broth.

8. 8

   In a medium sized bowl mix the two soups together with one cup of the reserved chicken broth.

9. 9

   Add a pinch of salt, pepper, and Italian seasoning and stir.

10. 10

    Mix shredded chicken with the soup mixture and pour into the pan.

11. 11

    Sprinkle more stuffing mix on top and bake until it bubbles- about 25 minutes.

12. 12

    *Note, I usually use about 3 boneless, skinless chicken breast halves but you can use anywhere from 2-4.

* Per serving · 4 servings · Values may vary.

No additional tips available.