Chicken-Stuffing Casserole

  • 4 cups stuffing (homemade or pre-mixed store bought)
  • 2 lbs skinless, boneless chicken
  • Paprika, to taste
  • 1 can condensed cream of mushroom soup
  • 1/3 cup milk
  • 1 Tbsp chopped fresh parsley or 1 tsp dried parsley

Prepare stuffing accordingly.  Spoon stuffing across center of 3 quart shallow baking casserole dish.  Place chicken on each side of stuffing.  Sprinkle chicken with paprika.  Mix soup, milk and parsley.  Pour over chicken.  Cover and bake at 400 degrees for 30 minutes or until chicken is no longer pink.

This also works great for left over turkey at Thanksgiving.  Just throw everything together in a cassarole dish, top it off with a little left over gravy (or cream of mushroom or chicken soup) and heat through.  Every things already been cooked so all you have to do is warm it back up.  To make it look a little more fresh, try adding fresh bread crumb, stuffing and or herbs (like parsley) on top before baking.


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