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Thursday, January 16, 2014

Chicken and Stuffing Casserole Recipe

Four years ago, our office put together a cook book. I've made
a few things from it over the years, but one recipe that I
think is my favorite (so far anyways!) is this Chicken and
Stuffing Casserole.... courtesy of Marcia Canterbury...
 
 Ingredients:
4 boneless, skinless chicken breasts, cooked and chopped
1 can cream of chicken soup
8 oz sour cream
4 to 6 slices Swiss cheese
1 box of chicken flavored stuffing mix, prepared as directed
 
Directions:
Preheat oven to 375 degrees.
Spray a casserole dish with non-stick cooking spray.
In a small bowl, combine the soup and sour cream, set aside.
Place cooked/chopped chicken in casserole dish.
Place cheese slices on top of chicken.
Pour the soup/sour cream mixture over the cheese.
Top with prepared stuffing.  Bake for 40-45 minutes,
until stuffing is golden brown and casserole is bubbly.

 

1 comments:

Betty Nettles

How did the Swiss cheese change the flavor of the dressing? I have a similar recipe but without the cheese.

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