Chicken Stuffing Casserole
From: momswhothink.com via Pinterest
Ingredients:
4 whole chicken breasts, boiled
2 cans cream of chicken soup mixed with 1 cup chicken broth
3/4 to 1 pound Swiss cheese, thinly sliced
1/2 cup butter
2 cups boxed stuffing
Directions:
1. Chop chicken up into bite-size pieces.
2. Layer in bottom of 13 x 11-inch baking dish.
3. Pour soup mixture over chicken. Cover with cheese slices.
4. Melt butter and mix into stuffing. Spread the stuffing mixture over the cheese.
5. Cover with foil and bake for 10 minutes at 350 degrees F.
6. Remove foil and bake 15 minutes longer.
The Result:
This was really, really good...albeit a little soupy. It did thicken up after it cooled down a little bit, but it was very saucy. I think you could get by with one can of soup and 1/2 cup of chicken broth...but that's just my opinion. Overall, this was a fantastic casserole and a great way to kick off my casserole recipe series!
2 comments:
Mmm! I love a good casserole! I think people hate on them because they are often anchored by the addition of cream-of-whatever soup. That makes many casseroles taste oddly similar, no matter what the other ingredients. Also, those soups are just kind of yucky, especially once you read the ingredient label. That said, I'm a sucker for casseroles, with or without the cream soups.
I've found it a fun challenge to find casserole recipes that don't take forever, yet skip the cream soups. A good one we had recently was Paula Deen's Mexican Veggie Casserole. I'm looking forward to seeing what yummy goodness you come up with for upcoming casseroles!
Stephanie, I know, I go back and forth about the soup thing. It seems to be a casserole staple, but I have guilt about it. The cream of whatever soup is a little gross. I've found that Whole Foods carries cream of...soup without all the junk. It's still processed, but I feel a little better about it. I am intrigued about the Paula Deen casserole. I'll have to look it up. Thanks for the casserole idea!!!
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