17 January, 2014
Chicken Casserole
Serves: 4
Ingredients:
3 whole boneless skinless chicken breasts, cooked
1 can cream of chicken soup, condensed
1 can Healthy Recipe Cream of Mushroom Soup
1 cup fat free sour cream
1 package Low sodium Stove Top Stuffing, prepared as directed
Preparation:
Preheat oven to 350°
Break cooked chicken into bite sized pieces. Arrange chicken pieces in 2 qt. casserole dish.
In a medium mixing bowl, combine chicken soup, mushroom soup, and sour cream. Pour mixture over chicken. Cover this with prepared stuffing.
Bake, uncovered, for 25 minutes.
Notes:
6-8 boneless chicken thighs can be substituted for the chicken breasts if you prefer dark meat.
Recipe By: Mayna Damren, one of Linda Bradshaw’s neighbors
One thought on : 1
I usually cook the chicken breasts in the microwave ahead of time for this, but the original recipe says to boil them. Nowadays they sell chicken already cooked and in bite size pieces in the grocery stores, so I would be tempted to just buy some of that.