Thursday, October 23, 2008

Chicken/Stuffing Casserole


  • 1 lb. boneless skinless chicken breasts
  • 1 package (either bag or box) of stuffing
  • 1 can cream of mushroom soup (or cream of chicken soup)
  • 1/2 cup sour cream
  • package of cheddar or mozzarella cheese


  1. Preheat oven to 325 degrees.
  2. Cook chicken. Pull apart into small pieces. Spread into pan.
  3. Cook stuffing.
  4. Mix cream of mushroom soup and sour cream together and then pour over the cooked chicken.
  5. Spread cheese on top.
  6. Spread stuffing on top.
  7. Bake for about 20 minutes.

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