December 2007 Casserole for the Community Kitchen

CHICKEN AND STUFFING CASSEROLE

10 boneless chicken thighs

8 oz. sour cream

1 can cream of celery soup

2 6-oz. boxes chicken-flavored stove-top stuffing

1 can cream of mushroom soup

6 oz. pkg. dried cranberries

¼ c. butter or margarine

2 ½ c. chicken broth

Spray aluminum casserole pan with non-stick cooking spray. Put chicken pieces in pan. Mix soups, butter and sour cream, and pour over chicken. Distribute cranberries on top, and then the stuffing mix. Pour chicken broth over stuffing. Cover with aluminum foil. Bake at 350º for 1 ½ hours. Remove aluminum foil and bake an additional 20 minutes. Remove from oven and let cool. Cover with aluminum foil and write “chicken and stuffing casserole” on the foil. Freeze.

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