Chicken & Stuffing Casserole

INGREDIENTS

• 3 small chicken breasts
• Salt & pepper to taste
• 1 small onion, grated
• 1 medium carrot, grated
• 1 can cream of chicken soup
• 1 cup sour cream
• 1/2 cup butter, melted
• 1/2 cup chicken stock (+ more if needed)
• 4 cups Pepperidge Farm Herb stuffing, divided

INSTRUCTIONS

1. Place chicken in a stock pot then add just enough water to cover. Season with salt and pepper (to
2. taste) then cook chicken over medium heat until chicken is cooked through. Remove chicken from
3. stock and set aside to cool. Reserve stock. Once chicken is cool, shred with two forks or cut into
4. bite-sized pieces.
5. Add onion, carrot, cream of chicken soup, sour cream, butter and 1/2 cup reserved chicken stock
6. then mix well. Fold in 3 cups of the stuffing. Add more stock per preference. You want the
7. consistency to be how you like your dressing at Thanksgiving (which varies from person to
8. person). Taste for seasoning then add more salt and pepper if desired.
9. Add mixture to a 2-quart baking dish then top with remaining stuffing. Bake at 350 degrees for 30-
10. 40 minutes or until golden brown and bubbly. Cover dish loosely with aluminum foil if stuffing starts
11. to brown too much before dish is bubbly.

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