Chicken, Mushroom and Stuffing Casserole
  • 4 very large boneless skinless chicken breasts (or 10- 12 boneless skinless chicken thighs) * can use turkey or rabbit instead
  • garlic powder
  • salt
  • pepper
  • 1 stalk celery de-stringed and diced
  • 1 small yellow cooking onion chopped
  • 16- 24 oz mushrooms
  • OPT: try adding broccoli
  • 1 can cream of mushroom soup
  • 1 can cream of chicken soup
  • 12 oz sour cream
  • 1 1/2-2 soup cans of milk (I use unsweetened almond milk or organic grass fed milk)
  • 3 TBS melted butter
  • 3 boxes chicken stovetop stuffing
  • 1/3 cup butter
  1. cut up chicken in bite size pieces add to large mixing bowl
  2. add salt pepper, garlic powder, chopped veggies, soups sour cream and stir
  3. add milk and 3 TBS butter stir then pour in large casserole
  4. in frying pan melt 1/3 cup butter then turn off heat
  5. add all 3 boxes of stuffing to butter stir just to coat it all in butter not trying to cook it!
  6. pour stuffing on top of casserole and bake at 400F untill top is lightly browned
  7. Then reduce heat to 350F and gently stir browned stuffing into the casserole trying not to break it up or it'll turn to mush and continue baking until browned and done all the way it shouldn't have any liquid left
A real mid west american comfort food