1 large pkg. cut-up chicken (or 6-8 chicken breasts if no dark meat is preferred)
Optional: onion, celery and other seasonings
1/3 cup margarine, melted
1 box Stove Top Stuffing Mix
1 can condensed cream of chicken soup
1 cup Breakstone's Sour Cream
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Let's Make It
Put chicken pieces in water and cook gently over medium heat until chicken is completely cooked. You may put onion, celery and other seasonings into the water while the chicken is cooking for extra flavor. When the chicken is completely cooked, take the pieces out of the water, but keep the broth-you'll use it later. Debone the chicken and discard the bones.
Preheat oven to 350 degrees F. Mix together the melted margarine and the dry stuffing mix and seasoning packet. Set aside. Mix together the cream of chicken soup and sour cream. Set aside.
Grease a 9x13 pan. Sprinkle half of the stuffing mixture in bottom of pan. Lay your deboned chicken pieces on top of the stuffing mixture. Spread the soup mixture over the chicken. Sprinkle remaining stuffing mixture over the soup mixture. Carefully pour your chicken broth over the layered ingredients until the broth is just below the top surface (it will be absorbed into the ingredients while cooking).
Bake uncovered for 30-35 minutes until the casserole is bubbling. Serve immediately. This casserole can be frozen prior to baking and stored in the freezer for later use.