Boil 5 full chicken breasts and save broth. When cool, take meat off the bone and cut into bite size pieces. Place in a 13 x 9 baking dish. Mix sour cream and soup together and spread on top of chicken.
In frying pan, saute butter, chopped onions and chopped celery until tender. Add stuffing mix and fry until crunchy. Place crunchies on top of chicken mixture. Pour one cup broth on top of crunchies. Bake at 350 fo one hour.
The chicken mixture can be cooked a day ahead. Also, the night before it can be assembled, minus the cup of broth. Cover with foil and refrigerate, removing about one hour ahead of baking. Pour on broth and bake.
Originally Submitted
3/13/2009
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