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Ingredients
- 6 chicken breasts, skin and bone-on
- salt and pepper
- 2 bay leaves
- 1 can cream of mushroom soup
- 1 can cream of celery soup
- 3/4 C milk
- 1 stick butter
- 1 1/2 C chicken broth
- 1 box Stove-Top Stuffing mix
Details
Servings 4
Preparation
Step 1
Preheat oven to 325. Grease and flour 13x9x2" baking dish; set aside.
In large pot, cover chicken with water; add seasoning. Boil until tender; cool and remove skin and bones. Shred or chop chicken into small pieces; put into large bowl. In medium-sized pot, heat soups and milk; pour over chicken; spread evenly in baking dish. In same pot, bring butter and broth to a boil; add stuffing crumbs and herb pouch from the box; combine well; spread evenly over chicken mixture. Bake until bubbly and topping is golden.
NOTE: You can also chop up a store-bought rotissiere chicken if you don't have time to boil the breasts.
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