Free Recipes at rubyglen.com
Creamy Chicken and Stuffing

This is a great anytime dish, but with the cool weather approaching, it will really hit the spot!

Ingredients

1 lb chicken (we use pre-frozen chicken breasts)
2 cans "cream of" soup (we use Cream of Chicken and Herb, but also like Cream of Mushroom, Cream of Celery, and regular Cream of Chicken) - you can also use low fat
8 oz sour cream - you can also use low fat
8 oz Pepperidge Farm Herb Stuffing
½ c chicken broth - you can also use reduced fat

Directions

1. Preheat oven to 350 degrees
2. Brown chicken and cut into 1" cubes
3. Stir together sour cream and soup, add cooked chicken. 
4. Pour mixture into 9" x 13" baking dish.
5. Put stuffing mix in large zip lock bag. Add chicken broth and shake well to moisten stuffing (stuffing should be only slightly moist - not wet)
6. Spread stuffing mixture evenly over the top of the ingredients in the dish.
7. Cover with foil and bake at 350 degrees for approximately 30 to 45 minutes, or until bubbly.
8. Remove foil and bake for approximately 10 more minutes until stuffing starts to turn golden brown.

makes approximately 6 to 8 servings