Monday, July 27, 2009

Recipe: Chicken Casserole

This is something every good Southern girl should know how to make. Its one of my favorite things to make when I want 'comfort food'. It's pretty easy to make and you can make multiple casseroles at a time and it freezes well, and is great to take to a pot-luck dinner. So you can always make 2 and have one a few weeks later with little work! The leftovers are great too!

3 Whole Chicken Breasts
2 c. Light Sour Cream
1 can Campbell's Healthy Request Cream of Chicken Soup
1 can Campbell's Healthy Request cream of Mushroom Soup
1 Package Peperidge Farms Herb Stuffing
1 c. Kitchen Basics Chicken Stock

Boil chicken breasts until cooked through. Allow chicken breasts to cool. Remove the skin and the bones. Tear chicken into bite size pieces.

In a medium mixing bowl mix together the sour cream, cream of chicken soup, and cream of mushroom soup.

Grease a round Pyrex casserole dish. In the bottom, layer just enough stuffing to cover the bottom of the dish. Sprinkle with 1/3 c. of the chicken stock. Spread 1/3 of the sour cream mixture over the stuffing. Spread a layer of chicken. Spread another layer of stuffing and sprinkle 1/3 c. of chicken stock. Spread 1/3 of the sour cream mixture and make another layer of chicken. Spread the remaining sour cream mixture and top with a layer of stuffing. Sprinkle the remaining 1/3 c. of chicken stock on the top.

Preheat oven to 375 degrees. Bake for 45 minutes or until golden brown and bubbly.*

You may need to put a sheet pan underneath in case any of the mixture bubbles over.

*If you are going to freeze this, don't bake it first. Wait to bake it right before you are ready to serve.

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