Ingredients: Stuffing, Chicken, Sour Cream, Cream of Chicken Soup, Swiss Cheese, Butter
First you want to make the stuffing. If you have a box of stuffing, just make the whole box. I like to use the big container and make 8 servings, especially when I'm going to be dividing it into two 8x8 pans. So first you put the water (for 8 servings it's 2 cups)...
and butter (for 8 servings it's 4 Tablespoons) in a saucepan and heat until butter is melted and water is boiling.
Then add the dry stuffing (for 8 servings it's 4 cups).
Cover and let set for 5 minutes.
Meanwhile in a mixing bowl add one can of cream of chicken soup...
and 1 1/2 cups of sour cream...
and stir together
add 1 1/2 cups of Swiss cheese and stir.
Cut up 5 chicken breasts
Add to the soup mixture
Put mixture in a greased 9x13 pan or two 8x8 pans (one for dinner, one for the freezer)
Top with stuffing. If you are not going to bake it right away don't put the stuffing on top until it is completely cooled.
Bake at 350 for 1 hour.
Chicken & Stuffing Casserole with Cashew Salad and Crescent Rolls, yum yum.
And if you think that looks good, you should see the view to my right:
and to my left-
Doesn't get better than that :)