Chicken Casserole

Everyone is familiar with this dish as it shows up in many versions at most potlucks and picnics. Grandma made this dish around 1975 and she loved it. She would often make this when she knew I was coming to visit as she knew I loved it, too. Grandpa would not eat chicken, but grandma would. This was a small enough dish that between grandma and I we could eat quite a bit and maybe leave her some for lunch the next day. It is easy, delicious, and a wonderful dish to have on cold days. If you can make your own stuffing it would be even better as you could control the ingredients that go into this dish. I sometimes make a white sauce with a natural chicken base or chicken stock in place of milk for the condensed soup.

Chicken Casserole

3-4 pieces chicken (Boneless, skinless chicken breasts work best)

1 box Stovetop Stuffing

1 can (10 3/4 oz) cream of chicken soup

1/2 can milk

Cook chicken by poaching or baking until done. Cut or tear into bite-sized pieces. Layer chicken in bottom of a 9"x9" baking pan. Prepare Stovetop while chicken is cooking. Combine soup and milk and pour evenly over chicken. Spoon stuffing over top of soup. Bake at 350 degrees for 35 minutes till hot and bubbly.