When I think of a recipe that reminds me of my childhood, this is the one. I feel like my aunt made this for us at least twice a month. As I have gotten older and I now cook for my own family, we’ve taken the recipe and adjusted it to what works for us and how we love it here.
Chicken Casserole
This recipe was given to me by my aunt who made this all through my childhood. It was modified by me to adjust to our family and the way we love it.
Ingredients
- 4-6 Chicken Breasts
- 1 tsp salt
- 3-4 cups bone broth or chicken broth
- 1.5 cans cream of chicken soup
- 1/2 stick butter
- 12 oz package of Pepperidge Farm Herb stuffed seasoning
- 16 oz sour cream
Instructions
- Put the chicken, broth, salt and pepper in a pot and bring to a boil. Cook completely. When you can handle the chicken, shred into pieces. (You can save the broth for later in the recipe)
- Melt the butter and mix it with 3/4 of the package of dressing. Add broth in 1/2 cup increments until you get to a thin consistency (about 2.5-3 cups total)
- Put the dressing mixture into the bottom of a greased 9×13 pan
- Mix together the cream of chicken soup with the sour cream and take about 1/2 cup and mix it into your shredded chicken.
- Take the shredded chicken mixture and spread it over the top of the dressing.
- Spread the rest of the cream of chicken and sour cream mixture over the chicken.
- Sprinkle the rest of the stuffing mix over the top of the casserole.
- Bake at 350° for about 45 min.
- Optional: Top with Parsley for color.