Easy to put together and inexpensive. I use Pepperidge Farm Stuffing Mix, but any kind would work. Also, you can use canned chicken if you’re in a hurry!

My Aunt Always makes this very simililar recipe. In fact the original recipe we have come from a lady who has passed on years ago who was a family friend which is exactly this recipe. My aunt only changed the mushroom soup out for cream of chicken. It’s a family favorite at Christmas and anytime we can get it. She does use Stove Top Stuffing chicken flavor. Does anyone know if you can put the casserole together and refrigerate and bake the next day and not effect the texture or taste?? I have a family function on my husband side tomorrow and would like to put it together today but I don’t want to take a chance of ruining it by making ahead if it’s not possible.

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1 lb. boneless/skinless chicken breasts, pounded to even thickness and cut into 1″ cubes, or 1 lb. shredded cooked chicken
2 Tablespoons butter
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