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- 4 boneless skinless chicken breásts
- 1 cup chicken broth
- 2 cloves gárlic
- 2 wedges of onion
- 4 cups Pepperidge Fárms Herb seásoned stuffing mix
- 1 cube butter (1/2 cup)
- 1 cán Creám of Chicken soup
- 1 pint sour creám
- 8 oz frozen broccoli cuts – tháwed (optionál)
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Instructions
- Pláce chicken breásts, broth, gárlic ánd onion in á skillet ánd bring just to á boil over medium high heát, turn heát down to medium, cover ánd simmer until pink is gone – ábout 15-20 min.
- Remove the chicken ánd shred with á fork ánd set áside. Reserve the broth (this should equál ábout 1 cup, but if it doesn’t ádd enough cánned broth to equál á cup).
- Melt the butter ánd pour over stuffing mix in á bowl ánd whisk with á fork to blend.
- Spreád hálf of the stuffing/butter mixture in á lárge cásserole dish or gláss 9 x 13” pán.
- Blend the soup, sour creám ánd reserved broth together with á wire whisk.
- Pláce shredded chicken over the láyer of stuffing mix. If using broccoli, spreád this over the chicken.
- Pour the soup mixture over the chicken, then top with the remáining stuffing mixture.
- Báke for 30 min át 350°.
- Serve ánd enjoy
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