A family favorite my aunt Doris created. It is the most requested around our family for her to cook.
Ingredients:
1 can chicken broth
1 can cream of mushroom
1 can cream of chicken
1 can cream of celery
3-4 chicken breasts
Mueller’s Dumpling Noodles
Pepperidge Farm Stuffing
1 8 oz. Cream Cheese (Softened at room temp.)
16 oz. Sour Cream
Directions
1) Boil Chicken in Broth, remove from broth and let cool. Shred.
2) Boil Noodles in the Chicken Broth/Drain
3) Mix all ingredients (except stuffing) together.
4) Place the mixture in Casserole dish, and top with Stuffing.
5) Cook at 350 degrees until edges bubble and stuffing is browned. (Appr. 15- 20 minutes)
Tips:
-Take out cream cheese earlier and let it soften at room temp. Or I lay it on the top of the stove while it is pre-heating.
– If you double the recipe, it takes no more time, and you can freeze the extra dish for another day. It defrosts and heats up beautifully.
– It can also be prepared a day or two in advance and kept in the fridge.