Chicken Casserole

Ingredients

• chicken
• 1 can cream of chicken soup (may also use cream of mushroom)
• Milk
• 1 pkg. stuffing
• 1 pkg. frozen cut broccoli (optional- I rarely use it)
• 1 can chicken broth (optional)

Directions

Heat oven to 350, lightly spray casserole dish.

If using a whole chicken, cut into pieces & parboil (with your favorite spices, at least salt, pepper, onion, garlic, & celery) I usually use the chicken broth for a fuller flavor, and don't actually cover the chiken with liquid.

When chicken cools, remove from bone & cut larger pieces into smaller bites- reserve broth!
Place a layer of stuffing in pan & drizzle some of the broth over it, do not make it too wet. Layer cut chicken over stuffing. In a small bowl whisk cream soup with milk- it is not necessary to use a whole can of milk, but the more milk you use the thinner the gravy will be, if using a 13x9 pan you'll probably need to use 2 cans of soup & I have mixed chicken & mushroom together with good results. Pour soup over the chicken. (If you want layer broccoli on top of gravy) Top with more stuffing & drizzle with either more chicken broth or melted butter, again you don't want it too wet but you don't want the casserole to come out dry either. Cover with foil and bake approximately 1 hour or till lightly brown & bubbly.

Submitted 6/13/05.
Source: My Files
Submitted By: Jan
kjweld@snowhill.com
Chicken Casserole