Place chicken breasts in 4 quarts of water and bring to boil. Add a tablespoon of salt for seasoning. Once boiling, continue to cook until chicken is done (about 15 minutes). Remove from heat and let cool. Save your chicken stock water that you cooked your chicken in for later.
Dice or shred chicken to your preference and place in the bottom of a casserole dish or baking pan. Cover the chicken with the Velveeta slices. Pour the cream of mushroom sauce and spread over the cheese slices.
Mix the melted butter with the stuffing mix and pour over the chicken mixture. Pour the can of chicken broth over the stuffing. Add the remaining chicken stock water over the stuffing one cup at a time until the stuffing is very wet and not soaking up the liquid.
Bake at 350°F for 30 - 40 minutes.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.