Monday, September 12, 2011

Disappearing Chicken Casserole

Disappearing Chicken Casserole
from the ezine Real Food 4 Real People

2 1/2 pounds boneless chicken
8 ounces sour cream
21 ounces cream of chicken soup (2 cans)
1 package stuffing cubes (Stove Top)
1/2 cup butter or margarine melted
8 ounces sharp cheddar cheese shredded

Coat a 9x13 inch baking pan with non-stick cooking spray.  Place chicken pieces in bottom of prepared pan.  Set aside. 

In a large mixing bowl, blend sour cream, cream of chicken soup, and shredded cheese together; spread evenly over top of chicken pieces in baking pan. Spread stuffing mix over top of soup mixture and drizzle melted butter or margarine over stuffing mix as evenly as possible. 

Bake uncovered in a 350 degree F oven for 30 - 40 minutes (chicken must be cooked through- no pink showing). 

To freeze for later use: Cover casserole after butter is added, label, and freeze for up to 3 months. To use, thaw overnight in refrigerator and bake for 30 - 45 minutes at 350 degrees F.

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