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1
Combine first 5 ingredients in a dutch oven; bring to a boil.
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2
Add chicken; cover, reduce heat, and simmer 30 minutes or until tender.
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3
Remove chicken with a slotted spoon; bring broth mixture to a boil.
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4
Cook until reduced to 4 cups (about 30 minutes) Pour reduced broth mixture into a zip-top plastic bag.
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5
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.
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6
Reserve the remaining broth mixture for another use.
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7
Discard fat.
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8
Remove chicken from skin and bones, shred with 2 forks to measure 4& 1/2 cups meat.
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9
Place the chicken in a 13 x 9 baking dish coated with cooking spray.
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10
Preheat oven to 400 degrees.
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11
Place a large skillet coated with cooking spray over medium high heat.
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12
Add mushrooms; Saute 5 minutes.
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13
Remove from skillet; gradually add milk, stirring with a whisk until blended.
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14
Add 2 cups broth mixture; cook over medium heat 12 minutes or until slightly thick, stirring constantly with a whisk.
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15
Stir in mushrooms, salt, and pepper.
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16
Pour over chicken.
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17
Combine the stuffing mix and butter in a bowl, and sprinkle over the mushroom mixture.
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18
Cover and bake casserole@ 400 degrees for 20 minutes.
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19
Uncover and cook casserole 10 minutes or until bubbly.
