Easy Chicken and Stuffing Casserole
Serving Size / Yield
- 4 boneless skinless chicken breasts
- 2 C. chicken broth
- 2 cloves garlic
- 2 wedges onion
- 4 C. seasoned stuffing mix
- 1/2 C. butter
- 1 can cream of chicken soup
- 1 pt. sour cream
- 8 oz. frozen broccoli florets, thawed
In a large skillet, bring the chicken, broth, garlic, onion to a boil over medium high heat. Turn the heat down and cover. Simmer for 15 to 20 minutes. Remove the chicken and shred with a fork. Set aside. Reserve the broth.
In a bowl, pour the melted butter over the stuffing mix. Whisk with a fork to blend. Spread half the stuffing mixture in a the bottom of a large glass casserole dish. Whisk the soup, sour cream, and reserved broth together. Place the shredded chicken over the layer of stuffing mix. Spread the broccoli over the chicken. Pour the soup mixture over the chicken and top with the remaining stuffing mixture.
Bake for 30 minutes at 350 degrees.