Chicken and dressing casserole
2 whole skinless boneless chicken breasts (4 pieces when split)
1 bag herb seasoned stuffing mix
1 can cream of mushroom soup
1 - 6 ounce can mushroom pieces
2 cups chicken broth
¼ tsp pepper
¼ tsp chili powder
Preheat Oven to 350 degrees
Place chicken in sauce pan cover with water. Bring to a boil then reduce heat and simmer for 30 minutes or until tender .Remove chicken from broth, (save broth).
Place the stuffing mixture in bottom of pan. Layer chicken breast pieces evenly on top of the stuffing mixture. In a medium bowl combine the soup, mushroom pieces, broth and pepper. Mix well and pour evenly over top of the chicken.
Bake 40 minutes at 350 degrees
1 bag herb seasoned stuffing mix
1 can cream of mushroom soup
1 - 6 ounce can mushroom pieces
2 cups chicken broth
¼ tsp pepper
¼ tsp chili powder
Preheat Oven to 350 degrees
Place chicken in sauce pan cover with water. Bring to a boil then reduce heat and simmer for 30 minutes or until tender .Remove chicken from broth, (save broth).
Place the stuffing mixture in bottom of pan. Layer chicken breast pieces evenly on top of the stuffing mixture. In a medium bowl combine the soup, mushroom pieces, broth and pepper. Mix well and pour evenly over top of the chicken.
Bake 40 minutes at 350 degrees
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