Chicken Bacon Ranch Tater Tots Casserole

This recipe sounds and looks delicious and easy!



Ingredients

1 teaspoon vegetable oil

1/2 cup chopped onion 

1 can (10.5 oz) condensed cream of chicken soup

1 cup sour cream

1/2 cup milk

2 cups shredded Colby-Monterey Jack cheese blend (8 oz)

1 package (1 oz) ranch dressing & seasoning mix

1/4 teaspoon black pepper

3 cups shredded cooked chicken

1 bag (32 oz) Ore-Ida™ Tater Tots™ frozen potatoes

1/2 cup chopped cooked bacon 

1/2 cup chopped tomatoes 

1/4 cup sliced green onions

Directions

Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.

Heat oil over medium heat in nonstick skillet (8- or 10-inch). Cook onion in oil, stirring occasionally, until tender (3 to 5 minutes).

In medium bowl, combine and stir onion, condensed soup, sour cream, milk, 1 cup of the cheese, 2 tablespoons of the dressing mix and the black pepper until mixed well.  Stir in chicken.

Place half of the frozen potatoes in single layer on bottom of baking dish. 

Spoon and spread chicken mixture on top of potatoes and sprinkle 1/4 cup of the bacon on top.

In large resealable food-storage plastic bag, add remaining potatoes with remaining dressing mix.  Seal and shake bag to coat.  Arrange on top of casserole.

Bake 40 minutes; top casserole with remaining 1 cup cheese and 1/4 cup bacon.

Bake 10 to 15 minutes or until cheese is melted and potatoes are lightly browned. Top with tomatoes and green onions.

Source

Chicken-Bacon-Ranch Foil Packs

Whether you make this meal in a foil pack or as a casserole, the prep is quick and easy, using a few different ingredients.

I would make this as a casserole by placing the ingredients in a casserole dish and bake covered in a 400 degree oven (which may need to be tweaked a bit).  The foil pack method is attractive as a no-mess alternative.

Many reviewers of this recipe used sliced potatoes instead of brocolli with great results.  Some used italian dressing instead of ranch.  Of course I would add fresh mushrooms!

Ingredients

3 boneless skinless chicken breasts, each cut in half lengthwise

1 cup ranch dressing

1 bag (12 oz) frozen broccoli florets, cooked 

2 cups shredded Cheddar cheese (8 oz)

6 slices bacon, cooked, crumbled

Directions

Heat oven to 400°F. Spray 6 sheets of heavy-duty foil with cooking spray.

Place 1 boneless skinless chicken breast half in center of each sheet of foil. Sprinkle each with salt and pepper. Top each with 2 tablespoons ranch dressing, 1/4 cup cooked Green Giant™ Valley Fresh Steamers™ broccoli florets, 1/3 cup shredded Cheddar cheese and 1 tablespoon crumbled cooked bacon.

Wrap each foil pack.  Bring 2 sides of foil up over chicken-broccoli mixture so edges meet. Seal edges, making tight 1/2-inch fold; fold again.  Allow space on sides for heat circulation and expansion. Fold other sides to seal. Place foil packets on ungreased large cookie sheet.

Bake 30 minutes. (Some reviewers reported having to bake longer for 50 minutes)

Remove from oven and let stand 5 minutes before serving. 

Serve with additional ranch dressing, if desired.

The photo and recipe is from Pillsbury.com.

Rustic Chicken Gratin

This recipe will be an experiment in spices and flavors since I have never used curry and have no idea what it tastes like.  I'm broadening my horizons!

I would make a simple change . . . use fresh vegetables, it is what is preferred. Maybe I'm weird, but I don't usually like the taste of frozen vegetables and prefer fresh.  As far as mushrooms, canned is ok, but I absolutely love fresh mushrooms.

Cheddar cheese?  I will use it the first time, but I'm not convinced this will be as good as it could be with another type of cheese.

Serving Size / Yield
4-6 servings



Ingredients

• 1 C. butter
• 1 C. onion, chopped
• 1 C. flour
• 1 tsp . salt
• 1/2 tsp. curry powder
• 1 (4-oz.) can sliced mushrooms, drained
• 1 (13-oz.) can evaporated milk
• 1 (10-oz.) pkg. frozen broccoli spears, drained
• 3 chicken breasts, chopped
• 2 C. cheddar cheese, shredded
• 4 C. white rice, cooked

Directions

Preheat oven at 375 degrees F. 

Melt butter in skillet, add onions and saute until tender. Remove skillet from heat. 

Stir in flour, salt and curry. 

Drain mushrooms. Add water to 1/2 C. mushroom liquid and add to flour mixture in skillet. 

Blend in evaporated milk until smooth and add mushrooms. 

Cook over medium heat, stirring until sauce thickens. 

Spread cooked rice on bottom of 13-by-9-inch baking dish. 

Arrange chicken and broccoli over rice. 

Pour sauce over mixture and cover with cheese. 

Bake for 20 to 25 minutes.

Photo and recipe source

Cheesy Chicken and Broccoli Crescent Bake

This recipe from Pillsbury is a mix of convenience and fresh ingredients.  

Fast, easy enough for beginners and looks delicious!

Ingredients

6 slices bacon, chopped 

1 box (9 oz) frozen broccoli cuts

1 package (8 oz) sliced fresh mushrooms (about 2 1/2 cups)

2 cups shredded cooked chicken 

1 jar (15 oz) four cheese Alfredo pasta sauce

1 cup shredded Italian cheese blend (4 oz) 

1/4 teaspoon black pepper

1 can (8 oz) Pillsbury™ refrigerated crescent dinner rolls

Directions

Heat oven to 375°F.

Spray (2-quart) 11x7-inch glass baking dish with cooking spray.

Cook chopped bacon until crisp. Drain on paper towels. Reserve 1 tablespoon bacon drippings.

Microwave broccoli as directed on box. Set aside.

Heat 1 tablespoon bacon drippings in the same skillet . . . add mushrooms and cook over medium-high heat 3 to 5 minutes, stirring frequently.

Stir in bacon, broccoli, chicken, Alfredo sauce, cheese and pepper until well blended. Transfer into baking dish.

Separate dough. Starting at short side of triangle, roll each triangle up halfway and arrange over top of hot filling, alternate triangles to fit in baking dish.

Bake 22 to 26 minutes or until crust is deep golden brown.

Cover with foil last 10 minutes of bake time.

Recipe and photo source

Garlic Cheddar Chicken Bake

Chicken and rice meals are among my favorites and I love the twist of cheddar cheese in this recipe that comes from Pillsbury.

It looks delicious and I can't wait to make it!

Ingredients

2 tablespoons butter, melted

1/2 cup Progresso™ plain panko crispy bread crumbs

1 package (14 oz) chicken tenders (not breaded), cut into bite-size pieces

1 cup uncooked regular long-grain white rice

1 teaspoon salt

1/4 teaspoon pepper 

1/4 teaspoon garlic powder 

2 1/2 cups Progresso™ chicken stock (from 32-oz carton)

2 cups shredded Cheddar cheese (8 oz)

Chopped fresh Italian (flat-leaf) parsley, if desired

Directions

Heat oven to 375°F. 

Spray 8-inch square (2-quart) baking dish with cooking spray. 

Mix melted butter and bread crumbs until well mixed in small bowl. Set aside.

Mix chicken, rice, salt, pepper, garlic powder, chicken stock and 1 1/2 cups of the cheese in the baking dish until well mixed.

Bake 45 to 50 minutes until most of the liquid is absorbed and the rice is tender.

Sprinkle remaining 1/2 cup cheese and the bread crumb mixture evenly over rice mixture. Bake about 5 minutes or until crumbs are light golden brown.

Sprinkle with chopped parsley.

Source

Potluck Chicken Casserole Recipe

Ingredients

• 1/2 cup chopped fresh mushrooms
• 3 tablespoons finely chopped onion
• 4 tablespoons butter, divided
• 2 garlic cloves, minced
• 3 tablespoons all-purpose flour
• 1-1/4 cups milk
• 3/4 cup mayonnaise
• 4 cups cubed cooked chicken
• 3 cups cooked long grain rice
• 1 cup chopped celery
• 1 cup frozen peas, thawed
• 1 jar (2 ounces) diced pimientos, drained
• 2 teaspoons lemon juice
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 3/4 cup coarsely crushed cornflakes

Directions

Saute mushrooms and onion in 3 tablespoons butter in a large sauce pan until tender. 

Add garlic and cook 1 minute longer. Stir in flour until blended. 

Add milk gradually and bring to a boil. Cook and stir for 2 minutes or until thickened and bubbly. 

Remove from the heat and add mayonnaise until smooth. 

Add chicken, rice, celery, peas, pimientos, lemon juice, salt and pepper.

Place in an ungreased 13-in. x 9-in. baking dish. 

Melt remaining butter and toss with cornflakes. Sprinkle over top. 

Bake, uncovered, at 350° for 30-35 minutes or until bubbly. 

Yield: 8-10 servings.

Originally published as Potluck Chicken Casserole in Taste of Home October/November 1996, p37
Photo and recipe source

Trisha Yearwood's Chicken Pie

This is one of those southern comfort meals that is so easy to

 put together and one of my favorites.

You can vary the recipe by adding some vegetables . . . 

I love adding peas.

Recipe courtesy of Trisha Yearwood

Recipe adapted from Georgia Cooking in an Oklahoma Kitchen by Trisha Yearwood (c) Clarkson Potter 2008

The Food Network

SHOW: Trisha's Southern Kitchen

EPISODE: Trisha's College Roommate Reunion
Click  on the episode link to see the rest of the recipes featured on the show.


Ingredients

• 3 cups cooked, shredded chicken
• 2 cups chicken broth
• One 10-ounce can cream of chicken soup
• 1 cup self-rising flour
• 1/2 teaspoon pepper
• 1/2 cup (1 stick) butter, melted
• 1 cup buttermilk, well shaken

Directions


Preheat the oven to 425 degrees F.

Put the chicken in a 2-quart casserole dish. Combine the broth and soup in a medium saucepan and bring the mixture to a boil. Pour the broth mixture over the chicken.

In a separate medium bowl, mix the flour with the pepper. Stir in the melted butter and the buttermilk. Pour this mixture over the casserole and smooth the top; do not stir. Bake the casserole until the crust is brown and the filling beneath is hot and bubbly, 45 minutes.

King Ranch Chicken Casserole

Another chicken recipe since I can never have enough!

Ingredients

• 1 (4 1/2- to 5-lb. ) whole chicken 
• 2 celery ribs, cut into 3 pieces each
• 2 carrots, cut into 3 pieces each 
• 2 1/2 to 3 tsp. salt
• 2 tablespoons butter
• 1 medium onion, chopped 
• 1 medium-size green bell pepper, chopped
• 1 garlic clove, pressed
• 1 (10 3/4-oz.) can cream of mushroom soup
• 1 (10 3/4-oz.) can cream of chicken soup
• 2 (10-oz.) cans diced tomatoes and green chiles, drained
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• 1 teaspoon Mexican-style chili powder*
• 3 cups grated sharp Cheddar cheese
• 12 (6-inch) fajita-size corn tortillas, cut into 1/2-inch strips

Preparation

If applicable, remove giblets from chicken, and reserve for another use. Rinse chicken.

Place chicken, celery, carrots, and salt in a large Dutch oven with water to cover. Bring to a boil over medium-high heat; reduce heat to low. Cover and simmer 50 minutes to 1 hour or until chicken is done. Remove from heat. Remove chicken from broth; cool 30 minutes. Remove and reserve 3/4 cup cooking liquid. Strain any remaining cooking liquid, and reserve for another use.

Preheat oven to 350°. Melt butter in a large skillet over medium-high heat. Add onion, and sauté 6 to 7 minutes or until tender. Add bell pepper and garlic, and sauté 3 to 4 minutes. Stir in reserved 3/4 cup cooking liquid, cream of mushroom soup, and next 5 ingredients. Cook, stirring occasionally, 8 minutes.

Skin and bone chicken; shred meat into bite-size pieces. Layer half of chicken in a lightly greased 13- x 9-inch baking dish. Top with half of soup mixture and 1 cup Cheddar cheese. Cover with half of corn tortilla strips. Repeat layers once. Top with remaining 1 cup cheese.

Bake at 350° for 55 minutes to 1 hour or until bubbly. Let stand 10 minutes before serving.

Notes from Southern Living:

*1 tsp. chili powder and 1/8 tsp. ground red pepper may be substituted for Mexican-style chili powder.

Lightened King Ranch Chicken Casserole: Reduce butter to 1 Tbsp. Substitute reduced-fat cream of mushroom and cream of chicken soup for regular and 2% reduced-fat cheese for regular. Prepare recipe as directed through Step 4.

Bake, covered, at 350° for 50 minutes; uncover and bake for 10 to 15 minutes or until bubbly. Let stand 10 minutes before serving.

Note: For testing purposes only, we used Cracker Barrel 2% Milk Natural Sharp Cheddar Cheese.

Quick-and-Easy King Ranch Chicken Casserole: Substitute 1 (2-lb.) skinned, boned, and shredded deli-roasted chicken for whole chicken, 3 cups coarsely crumbled lime-flavored white corn tortilla chips for corn tortillas, and 3/4 cup chicken broth for cooking liquid. Omit celery, carrots, and salt. Prepare recipe as directed, beginning with Step 3.


Source: Southern Living
FEBRUARY 2008

Chicken and Vegetable Alfredo Casserole

Great variety of vegetables and lots of room for variation is what this recipe offers.

The crunchy topping has grabbed by attention for use in other recipes.

There are some variation suggestions at the end of the recipe, one is to experiment with alfredo sauce flavors, which I highly recommend!  

My favorite is roasted red pepper alfredo sauce that is so flavorful and delicious, it does not taste like it came out of a jar . . . and it really does not matter what brand you use.  Another thing I like to do with the roasted red pepper sauce is include some cut roasted red pepper, either fresh or the ones that come in a jar (which is a great item to keep in the pantry to perk up many dishes).

As with all recipes, this semi-homemade recipe can be adapted to fresh vegetables or the combination of vegetables that you prefer.  Recipes are just a guide!

Ingredients

• 1 bag (19 oz) Green Giant® frozen broccoli & carrots with garlic & herbs 
• 1 cup all-purpose flour 
• 1/4 cup grated Parmesan cheese 
• 1/3 cup cold butter or margarine, cut into small pieces 
• 1 egg, slightly beaten 
• 1 1/2 cups cubed cooked chicken 
• 1 jar (16 oz) four-cheese Alfredo pasta sauce 
• 1 can (15.25 oz) Green Giant® whole kernel sweet corn, drained

Directions

Heat oven to 375°F. In large microwavable bowl, microwave broccoli & carrot mixture as directed on package, using minimum cook time.

Meanwhile, in small bowl, mix flour, Parmesan cheese, butter and egg with pastry blender or fork until crumbly. Set aside.

To hot vegetables in large bowl, add chicken, pasta sauce and corn. Stir gently to combine. Pour into ungreased 2-quart casserole or 9-inch deep-dish glass pie plate. Sprinkle with crumbly mixture.

Bake 20 to 25 minutes or until topping is golden brown.


Tips from Pillsbury:

Two cans (5 oz each) tuna in water, drained and flaked, can be used in place of the chicken.

Alfredo sauce comes in different flavor varieties. Experiment to find your favorite.

Buffalo Chicken and Roasted Potatoes Casserole

Another awesome chicken recipe!  It seems like since I started the chicken theme a while back, I can't stop myself . . . we love chicken . . . and I still have lots of family recipes that just need photos . . . and those that are in my filing cabinets full of newspaper and magazine clippings.  I always say you can never have enough chicken recipes!

Anyway . . . I love the flavors of buffalo chicken wings, but I just don't like wings.  So I have been on a mission to find recipes that are similar.  

This recipe is a combination of buffalo chicken wings and baked potatoes in a cheesy casserole . . . YUMMY!!!  This is a keeper for sure!!

Just a note about potatoes . . . I have adopted a new way of preparing potatoes. No matter how they will be used in the meal, I cook them partially in the microwave.  I really hate to bite into a potato that is not completely done and they take forever to cook thoroughly.  For this meal, we cubed the potatoes and cooked them in the microwave in a steamer type of container for 2 minutes. Seems to me they soak up the sauce a little better before going into the oven.  

Makes 10 servings

Ingredients

• cooking spray
• 3-6 tablespoons hot pepper sauce (depending on your heat preference)
• 1/3 cup olive oil
• 2 tablespoons garlic powder
• 1/2 teaspoon cayenne pepper (use less depending on your heat preference)
• 1 tablespoon paprika
• 1 1/2 teaspoons salt
• 8 potatoes, cut into 1/2-inch cubes
• 2 pounds skinless, boneless chicken breast halves, cut into 1/2-inch cubes
• 3 cups shredded Mexican cheese blend
• 1 cup diced green onions
• Blue cheese dressing for dipping sauce

Directions

Preheat oven to 500 degrees F (260 degrees C). Spray a 9x13-inch baking dish with cooking spray.

Heat hot pepper sauce, olive oil, garlic powder, cayenne pepper, paprika, and salt in a large skillet over low heat, stirring until thoroughly combined. Turn off heat. 

Toss potatoes in the hot pepper sauce mixture to coat, using a slotted spoon to transfer the potatoes to the prepared baking dish. 

Leave remaining sauce in skillet. Mix chicken into remaining sauce and allow to marinate while potatoes roast.

Bake potatoes until tender inside and crisp and brown outside, 45 to 50 minutes, stirring every 10 to 15 minutes.

Reduce oven heat to 400 degrees F (205 degrees C).

Spread chicken cubes over roasted potatoes followed with the cheese and green onions over the chicken. 

Return to oven and bake until chicken is cooked through and the cheese topping is bubbling, about 15 minutes.

Adapted from a recipe found on AllRecipes.com

Chicken Tortilla Casserole

Comfort food would be my choice if I had to choose my favorite type of food. In my opinion, all chicken casseroles fall into that category. The Captain laughs at my use of many starches and carbs in one meal, but I LOVE this type of meal with some mashed potatoes, maybe a batch of biscuits . . . THAT is comfort!

This recipe courtesy of Trisha Yearwood and The Food Network show Trisha's Southern Kitchen.

I'm anxious to try out this recipe since I have never used the concept of a tortilla-topped casserole and the addition of the green chiles has peaked my curiousity.

Ingredients

• 4 boneless, skinless chicken breasts
• Salt
• Chicken Gravy, recipe follows
• 1 cup canned green chiles, chopped and drained
• 1 medium onion, finely chopped
• 1 clove garlic, minced
• 1 cup sour cream
• 1/2 teaspoon cumin
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• Cooking spray
• Twenty-four 6-inch corn tortillas
• 3 cups shredded Cheddar

Chicken Gravy:

• 6 tablespoons butter
• 6 tablespoons all-purpose flour

Directions

Add the chicken to a large stockpot, cover with water and add a large pinch of salt. Bring to a boil and cook until tender, about 30 minutes. Remove the chicken from the pot and set aside to cool. When cool enough to handle, shred the chicken and set aside. Reserve 3 1/3 cups of the broth (1 cup is for the chicken gravy, supplement with boxed stock if you don't have enough.)

Preheat the oven to 350 degrees F. Spray a 13- by 9-inch baking dish with cooking spray.

In a large saucepan, combine 2 1/3 cups of the reserved broth, the Chicken Gravy, green chiles, onions, garlic, sour cream, cumin, salt and pepper. Bring the mixture to a boil, stirring constantly. Remove from the heat.

Spread 1 cup of the mixture into the prepared baking dish. Arrange a layer of 6 tortillas over the mixture, and then top with 1 cup shredded chicken and 1/2 cup of the Cheddar. Repeat this layer three more times, ending with cheese. Spread any remaining mixture over the cheese. Make sure all of the tortillas are covered or they will get very hard during baking. Bake uncovered for 30 minutes.

Chicken Gravy:

Melt the butter in a medium saucepan and whisk in the flour to make a roux. Cook over medium heat, whisking constantly, until the mixture bubbles and the flour turns light brown in color. Gradually whisk in the stock and milk and continue to stir while cooking over medium heat. When the mixture thickens, after about 5 minutes, whisk in some salt and pepper.

A note about making the gravy . . . the milk is optional, many people use only chicken stock, but I like to add some milk a couple of teaspoons at a time until the desired consistency is achieved to give the gravy more creaminess.

Click here for a link all about making chicken gravy.

Source

Bruschetta Chicken Bake

The Captain and I really enjoyed the Cornbread Stuffing Chicken Casserole made with Stove Top Stuffing so much!  We found this recipe on the box of Stove Top Stuffing the last time we made the casserole and thought it would be another great recipe using the stuffing mix.

It is another one of those semi-homemade meals that I am really loving as we try more recipes of this type.

We haven't made this meal yet, but plan to do so in the near future!

By the way, this is not a sponsored review for Stove Top Stuffing or Kraft Foods . . . it is just a product we love.

Ingredients

• 1 can (14-1/2 oz.) diced tomatoes, undrained
• 1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
• 1/2 cup water
• 2 cloves garlic, minced
• 1-1/2 lb. boneless skinless chicken breasts, cut into bite-size pieces
• 1 tsp. dried basil leaves
• 1 cup KRAFT 2% Milk Shredded Mozzarella Cheese

Directions

HEAT oven to 400ºF. Mix tomatoes, stuffing mix, water and garlic just until stuffing mix is moistened.

PLACE chicken in 3-qt. casserole sprayed with cooking spray; sprinkle with basil and cheese.

TOP with stuffing. Bake 30 min. or until chicken is done.

Tips from the Kraft Kitchen . . .MAKE AHEADPrepare and bake recipe as directed; cool. Refrigerate up to 24 hours. To reheat, spoon each serving onto microwaveable plate. Microwave on HIGH 2 to 3 min. or until heated through.

Almond Chicken Casserole

Corn flake and almond topping sounds yummy!  I also love the combination of all the ingredients.  Water chestnuts along with the topping provides lots of crunch.  Another one of those "comfort food" chicken meals!

This recipe comes from one of my favorite recipe sources, The Taste of Home.  I still refer to my treasured collection of annual cookbooks that I've had forever.

Ingredients:

• 2 cups cubed cooked chicken
• 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
• 1 cup (8 ounces) sour cream
• 3/4 cup mayonnaise
• 2 celery ribs, chopped
• 3 hard-cooked eggs, chopped
• 1 can (4 ounces) mushroom stems and pieces, drained
• 1 can (8 ounces) water chestnuts, drained and chopped
• 1 tablespoon finely chopped onion
• 2 teaspoons lemon juice
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 cup (4 ounces) shredded cheddar cheese
• 1/2 cup crushed cornflakes
• 2 tablespoons butter, melted
• 1/4 cup sliced almonds

Directions:

In a large bowl, combine the first 12 ingredients. Transfer to a greased 13-in. x 9-in. baking dish; sprinkle with cheese.

Toss cornflakes with butter; sprinkle over cheese. Top with almonds. Bake, uncovered, at 350° for 25-30 minutes or until heated through. Yield: 6-8 servings.

Originally published as Almond Chicken Casserole in Taste of Home February/March 2007, p7

Cornbread Stuffing Chicken Casserole

This is comfort food at its best for me!  It doesn't get easier than the convenience of the "cream of" soups and cornbread stuffing mix for a quick and delicious meal.  This is also a very versatile recipe!

You will keep coming back to this chicken casserole over and over again . . . it is so good!   I make mine  with or without sour cream, but add one more can of my favorite type of "cream of" soup (chicken) if the sour cream is not used.

For some variation, add some steamed broccoli and substitute cream of broccoli soup for the listed soup.  Another variation for mushroom lovers would be cream of mushroom soup with fresh mushrooms.

In my opinion, the cream of celery and cream of chicken makes the best gravy, however, use what you like!  We found that using sour cream makes it even creamier.  Stove Top Stuffing Mix is what I prefer to use.

The prep work for this meal is so easy and a great recipe for a beginning cook who wants great results with little effort or cooking skills.  We used shredded precooked chicken, but it would be just as easy to pull out some frozen chicken tenderloins and quickly pan fry them before putting the casserole together.

The casserole itself is delicious with awesome creaminess, with or without sour cream.  The Captain mentioned that he loved the way the stuffing on the top made an awesome crunchy topping, while some of it blended in with the creamy mixture.  Very nice combination!

This casserole is perfect for pot luck meals!  Try it . . . you'll probably love it!

Ingredients

• Cooked chicken, cut up in bite sized pieces
•  (the equivalent of a whole chicken)
• 8 oz sour cream or another can of "Cream of" soup
• 1 can Cream of Chicken soup
• 1 can Cream of Celery soup
• 1 box cornbread stuffing, uncooked
• 1 cup chicken broth
• 1/2 stick melted butter

Directions

Preheat oven to 350.

Place chicken in the bottom of the dish (9 x 13).  

Mix the "cream of" soups and sour cream (if you choose to use the sour cream). Spread over the chicken.

Place the uncooked cornbread stuffing over the soup mixture.  Heat in the microwave . . . the broth and melted butter until butter is melted and pour over all of the casserole.

Bake uncovered at 350° for 30 minutes. Serves approximately 6 - 8.