Family Recipe

My husband's mother was a wonderful cook and she always had something tasty waiting on us each time we visited. One of the first meals that I had at her house was chicken and dressing casserole with homestyle green beans and her famous angel biscuits, a truly southern meal (the only thing missing was the sweet tea). It was heavenly! Her recipe was passed on to me and now my husband and I have it at least twice a month.

Chicken and Dressing Casserole (from the kitchen of Rebecca Morgan)

5 skinned, boned chicken breasts
1 can mushroom soup
1 cup sour cream
1 1/2 pkg. Pepperidge Farm herb stuffing mix
1 stick butter
1 1/2 cups broth from chicken

Skin and bone chicken breasts. Cook. Cut in small cubes. Place these in greased 9"x 13" pan. Mix mushroom soup and sour cream. Pour over chicken. In separate bowl, put stuffing mix, melted butter and the broth. Mix well. Spoon over top of chicken. Bake at 325 degrees for 45 minutes or until golden brown.

My Notes: I use 3 or 4 boneless, skinless chicken breasts and saute them with olive oil until brown then pour chicken broth over the chicken and finish cooking. I only use 1 bag of stuffing mix instead of 1 1/2 and I use 2 1/2 to 3 cups of chicken broth. In order to be a little more health conscious, I use low sodium mushroom soup, low sodium chicken broth, unsalted butter, and fat free sour cream. It never disappoints.