Ingredients
-
2
-
1
-
1 2/3
-
1
-
1
-
8
-
1/2
-
-
-
-
-
-
-
-
Directions
Chicken and Stuffing Casserole, This recipe came from a very old casserole cookbook by Betty Crocker I lost it and thanks to a great Food com member have got it again It is somewhat high in fat but, is tasty enough to make it worthwhile to make occasionally It calls for canned soup and use reduced sodium soup You can use low fat soup instead Also margarine can be used instead of butter I do use low fat bread , This recipe came from a very old casserole cookbook by Betty Crocker I lost it and thanks to a great Food com member have got it again It is somewhat high in fat but, is tasty enough to make it worthwhile to make occasionally It calls for canned soup and use reduced sodium soup You can use low fat soup instead Also margarine can be used instead of butter I do use low fat bread
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Steps
|
1
Done
|
Mix Contents of Vegetable/Seasoning Packet from the Stuffing Mix, Stuffing Crumbs and 1-2/3 Cup Chicken (or Vegetable) Broth, Set Aside. |
|
2
Done
|
Arrange Uncooked Chicken in 13x9 Inch Baking Dish. |
|
3
Done
|
Scatter Mushrooms Over Chicken. |
|
4
Done
|
Mix Soup, Cheese and Sour Cream; Pour Over Chicken. |
|
5
Done
|
Top With the Set-Aside Stuffing Mixture. |
|
6
Done
|
Bake at 375 For 45 Minutes or Until Chicken Is Cooked Through. |
