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1
Boil the raw, unfrozen chicken breasts in water for 15-20 minutes until cooked through.
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2
You can use bone-in chicken breasts, but for simplicitys sake, I go with the boneless most of the time because its what I always have in my fridge.
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3
Also, you can use more chicken breasts if yours are on the small side.
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4
When chicken is finished (dont throw the water outyoure going to use some of it in a few minutes), shred the chicken using two forks or your fingers.
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5
Set aside.
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6
In a bowl, combine the cream of chicken soup with 1 1/2 cups of the water you used to boil the chicken in.
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This is where boiling bone-in chicken breasts will add a lot of flavor because it will create almost a stock-like flavor.
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But go with what youve got!
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Combine thoroughly.
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In a 13x9 pan, layer shredded chicken in the bottom of the pan.
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Next, pour cream of chicken soup mixture over the top.
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Then sprinkle dry stuffing mix (I like to use Stove Top stuffing) over the top.
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13
Take cubed butter and dot the top of the stuffing with butter.
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Bake in a preheated 350F degree oven for 30 minutes until brown and bubbly.
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Cooks note: You can use any combination of cream soup mix you like.
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16
I really enjoy cream of chicken and cream of celery together.
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17
Cream of mushroom is a nice option as well.
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Also, if you are very sensitive to sodium, I would recommend using low sodium soups as well.
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19
You can always add additional salt in if you need to.
