Chicken and Stuffing Bake

1 (6 ounce) Stove Top stuffing mix (chicken flavor and lower sodium)
1 3/4 cups water
4 tablespoons butter
3 cups shredded chicken, cooked
1 (10 ounce) cream of chicken soup
1/4 cup sour cream
1/2 cup milk

Boil 1 3/4 cups of water. Add 4 tablespoons of butter. Stir in packet of stuffing mix and cover. Immediately remove from heat and let stand 5 minutes.

Cut cooked chicken into small pieces.

In a 9 x 11 baking dish, place chicken pieces on bottom.

In a medium bowl, mix cream of chicken soup, sour cream and milk. Pour mixture over chicken. Sprinkle stuffing mixture over top.

Bake uncovered in a 375° oven for 25 to 30 minutes until bubbly.

Serve with cranberry sauce and enjoy!

Serves 4

Marinex Rectangular Glass Fluted Baking Dish, 11-3/4″ x 9″ x 2-1/8″

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