This chicken casserole comes together so easily. Your kids will LOVE it!
Boil chicken in a pot of salted water until done (if the breasts were defrosted, it will take 15-20 minutes; if not, it will take a few minutes longer). Remove chicken breasts from the pot, reserving liquid. Place chicken in a medium bowl and shred it with 2 forks. Set aside.
Over medium heat, melt butter in a medium skillet with 1 of the packages of dressing mix. Add enough of the chicken water to reach a thin consistency—about 1 cup. (This is the budget method; if you have a can of chicken broth to use, use it here instead). Mix to combine.
Put stuffing mixture into a lightly sprayed 9×13 casserole dish. Add shredded chicken, covering the stuffing evenly. Combine the sour cream and cream of chicken soup. Spread the mixture on top of the chicken layer. Place the remaining box of dressing on top. Bake at 350ºF for 45 minutes.
Enjoy!
This dish tastes AMAZING with creamed peas. Don’t wrinkle your nose, they are good! Even the pea-haters at our house gobble them up. Check my recipe box for a great Creamed Peas recipe to go with this excellent dish!
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I liked it, my kids thought it was ok. It was very creamy, if I make it again, I would add more stuffing. I served it with steamed peas, the kids mixed the peas in and liked it better that way. It makes a lot and was easy. I made the chicken in the crockpot.
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