Chicken Casserole is one of my favorite Sunday lunches from my childhood. I’m pretty sure this recipe has been in my family for forever. My great grandma made it, my grandma made it, my mom made it. It’s the typical church dish. Its great for get togethers, potlucks, and holidays. My mom always made it on Sundays for after church. Its not healthy at all. Considering its full of butter, it’s not meant to be. This is the definition of Southern cooking. This recipe makes a 9×13″ pan but I normally split it into two 8×8″ pans and freeze one.
1 whole chicken
`1 pkg of Pepperidge Farm Herb Stuffing
1 14.5 oz can Cream of Chicken
1 14.5 oz can Cream of Mushroom
2 cans chicken broth(I use the broth left over from when I cook the chicken)
1 stick butter
In a large pot, add chicken. Fill almost to top with water, boil chicken until done. (I usually do this the day before so it can cook awhile.)
Preheat oven to 350 F. Remove chicken from broth and let cool. Reserved two canfuls of chicken broth and freeze the rest. Remove all meat and set aside. Discard carcass.
In a medium size bowl combine cream of soups
In a 9×13″ pan add stick of butter and put in the oven until melted.
Remove pan from oven and add stuffing mix. Combine with fork until moistened.
Remove 3/4 of stuffing mix. (There should only be enough in the pan to cover the bottom.) Cover stuffing mix with a layer of chicken. Repeat two more times ending with a stuffing layer. Gradually add in reserved chicken broth. Pour over casserole.
Bake for 1 hour or until bubbly.
Freezer Meal Note: This recipe can be made ahead and frozen but my suggestion would be to not add the cream of soup mixture until right before cooking. The stuffing acts like a sponge and absorbs all the juice.