Chicken Casserole
published by Little A on Dec 14, 2007
This is my husband’s favorite recipe, because there are different textures. It combines a crunchy top with deliciously moist chicken that your family will ask for again and again!
Ingredients:
- 4 chicken breasts
- 1 can cream of chicken soup
- 1 c. chicken broth
- 1 sm. Package cornbread stuffing
- Butter, melted
- Sage & pepper to taste
Method:
- Preheat oven to 350 degrees.
- Boil chicken breasts.
- Shred or cut up and place in 9×13 pan.
- Mix can of chicken soup and chicken broth and pour over chicken.
- Mix stuffing and melted butter and small amounts of broth until crumbly, but not too moist.
- Add sage and pepper.
- Bake 30-35 minutes.
Serves 6-8.
Time Saver:
Use canned chunked chicken instead of chicken breast to save time.
