Tonight I asked my good friend Heather to share her recipe for, Chicken Stuffing Casserole. So I came up with a version of my own with her recipe as a guide... Thanks again Heather!!! This was a winner in the Roberson house for sure. Here's what I did.
1lb cooked shredded chicken
1 stick butter
1 cup low sodium chicken broth
1 can of roasted garlic cream of mushroom
1 can cream of chicken
1 can of milk
1 box of Stove Top Dressing
6 thin slices of Colby Jack Cheese
1 can of Corn drained
I started out this morning putting 8 boneless skinless thighs in the slow cooker. Filling it to the top with water and then adding spices... Whole Black Peppercorns (tsp), garlic powder, thyme, rosemary, salt,& onion powder. Then I put it on low all day until I was ready to assembly the dish. I put the chicken in my kitchen aid mixing bowl with the paddle attachment and let it do all the work for me!! Then you have perfect shredded chicken.
Then in a large pot add butter, broth, both cans of cream of whatever, and milk. Mix until all lumps are gone and the butter is melted. Then add your stuffing.
Spray a 9*13 pan and layer in this order
Then Bake on 350 for 1 hour.
Let me know if this is a success for your family!!