Description

Your family will ask for this casserole often, it's that good. It's really easy to make and can be easily changed according to your family's tastes. Add broccoli, substitute the water with chicken stock or milk, change up the cream of soups. Each time tha

Ingredients

• 4 lb. whole chicken, deboned and cut into bite-sized pieces Or 5 whole boneless, skinless chicken breasts
• 1/2 c. butter/margarine
• 1 t. dried sage
• 6 oz. package herb-seasoned dry bread stuffing mix
• 10.75 oz. can condensed cream of chicken soup
• 10.75 oz. can condensed cream of celery soup
• 2 1/2 c. water
• ** or use 1 can cream of chicken soup and 1 can of milk, omitting the second can of soup and the water. Sautee some chopped onion in the butter, then mix this mixture in with the stuffing mix and sage and spread in the bottom of the baking dish. If you would like a crispy topping, reserve about 1/3 of the mixture for the top of the casserole and then bake.

Steps

1. Preheat oven to 350 degrees.
2. Wash chicken, pat dry, de-bone, cut into bite-sized pieces.
3. In a medium bowl, combine the butter/margarine, sage and stuffing mix; mix together; spread in the bottom of a 9 x 13 inch baking dish. Arrange cooked chicken pieces over mixture.