Chicken & Stuffing Casserole - Bestrecipe005

  • 3 small chicken breasts
  • Salt & pepper to taste
  • 1 small onion, grated
  • 1 medium carrot, grated
  • 1 can cream of chicken soup
  • 1 cup sour cream
  • 1/2 cup butter, melted
  • 1/2 cup chicken stock (+ more if needed)
  • 4 cups Pepperidge Farm Herb stuffing, divided

  1. Place chicken in a stock pot then add just enough water to
    cover. Season with salt and pepper (to
  2. taste) then cook chicken over medium heat until chicken is
    cooked through. Remove chicken from
  3. stock and set aside to cool. Reserve stock. Once chicken is
    cool, shred with two forks or cut into
  4. bite-sized pieces.
  5. Add onion, carrot, cream of chicken soup, sour cream, butter
    and 1/2 cup reserved chicken stock
  6. then mix well. Fold in 3 cups of the stuffing. Add more
    stock per preference. You want the
  7. consistency to be how you like your dressing at Thanksgiving
    (which varies from person to
  8. person). Taste for seasoning then add more salt and pepper
    if desired.
  9. Add mixture to a 2-quart baking dish then top with remaining
    stuffing. Bake at 350 degrees for 30-
  10. 40 minutes or until golden brown and bubbly. Cover dish
    loosely with aluminum foil if stuffing starts
  11. to brown too much before dish is bubbly.

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