Chicken-n-Stuffing Casserole

Ingredients

• 3 whole Boneless Chicken Breasts (thawed)
• 2 cans Cream Of Chicken Soup (10.5 Oz Cans)
• 1-½ cup Water Reserved After Boiling Chicken
• 1 whole Box Stuffing Mix (6 Oz) (low Sodium)
• 2 Tablespoons Cold Butter Cubed

Preparation Instructions

Boil the raw, unfrozen chicken breasts in water for 15-20 minutes until cooked through. You can use bone-in chicken breasts, but for simplicity’s sake, I go with the boneless most of the time because it’s what I always have in my fridge. Also, you can use more chicken breasts if yours are on the small side.

When chicken is finished (don’t throw the water out—you’re going to use some of it in a few minutes), shred the chicken using two forks or your fingers. Set aside.

In a bowl, combine the cream of chicken soup with 1 1/2 cups of the water you used to boil the chicken in. This is where boiling bone-in chicken breasts will add a lot of flavor because it will create almost a stock-like flavor. But go with what you’ve got! Combine thoroughly.

In a 13×9 pan, layer shredded chicken in the bottom of the pan. Next, pour cream of chicken soup mixture over the top. Then sprinkle dry stuffing mix (I like to use Stove Top stuffing) over the top. Take cubed butter and dot the top of the stuffing with butter.

Bake in a preheated 350F degree oven for 30 minutes until brown and bubbly.

Cook’s note: You can use any combination of cream soup mix you like. I really enjoy cream of chicken and cream of celery together. Cream of mushroom is a nice option as well. Also, if you are very sensitive to sodium, I would recommend using low sodium soups as well. You can always add additional salt in if you need to.