Roxy15 Posted November 3, 2013 Share Posted November 3, 2013 Chicken Casserole: 1-1/2 lb. Chicken Cooked & Cut Up ***Can Use 1 Shredded Rotisserie Chicken 8-oz. Sour Cream 1 Can Cream Of Chicken Soup 1 Can Cream Of Celery Soup 1 Box Stove Top Cornbread Stuffing 1 Cup Chicken Broth 1/2 Stick Melted Butter Preheat oven to 350 degrees. In 9x13-in. baking dish, lay chicken in the bottom of the dish. In separate bowl, mix together the cream of chicken soup, cream of celery soup and sour cream. Spread over the chicken. Sprinkle the uncooked stuffing over the soup mixture. ***Note: if herb packet is not mixed with stuffing mixture, top stuffing with herb packet). Mix together the broth and the melted butter and pour evenly over all. Bake at 350 degrees for 30 minutes. Quote Link to comment
Recommended Posts
Join the conversation
You can post now and register later. If you have an account, sign in now to post with your account.