Chicken & Stuffing Casserole
1 lb boneless chicken breast
1 can of cream of mushroom soup
1/2 - 3/4 c. of sour cream
1 box of Stove Top Stuffing Mix
Kosher Salt, Pepper, Lemon Pepper, Garlic Powder
Preheat oven to 425. Prepare the the stuffing as directed on the box. While that is cooking, clean & wash your chicken and place in bottom of casserole dish. I usually cut the breasts up into smaller pieces for quicker cooking - each breast into about 3 equal pieces. Sprinkle the salt, peppers, & garlic powder to taste. I love lots of pepper, so that is why I use both regular black pepper & the lemon pepper. That is totally optional though. Mix together the can of cream of mushroom & the sour cream thoroughly. Spread over top of chicken. Once stuffing is done, spread on top. Cover with foil & cook until bubbly. Take foil off and let it cook another 10-15 minutes until the stuffing is a little crispy on top. Serve & enjoy!
My husband loves this dish and it is seriously SO good and the chicken is always SO moist!
Let me know if you try it and what your thoughts are!