CHICKEN & STUFFING CASSEROLE

Chicken & stuffing casserole image

Provided by LESLIE TRYTHALL

Time 1h35m

Number Of Ingredients 12

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6 boneless skinless chicken thighs
1/2 bag(s) pepperidge farm herbed stuffing , cubed
1 can(s) cream of chicken soup
1 can(s) cream of mushroom soup
2 c water, divided
2 stalk(s) celery, diced
1/2 sweet onion,diced
poultry seasoning
garlic powder
black pepper
2 chicken bullion cubes
1 stick butter

Steps:

1. Preheat oven to 325.
2. Dissolve 2 bullion cubes in 2 cups water in microwave( about 2 min.)Sauté onion & celery in 1 tbsp of butter till onions are translucent. Add 1 cup of chicken broth to veggies, over med high heat for 2-3 min. Add approximately 1/2 to 1 tbsp poultry seasoning to pot(till you smell it strong, as my FIL taught me! ) Stir in stuffing & take off heat. (It will seem dry.)
3. Season thighs with poultry seasoning, garlic powder & pepper on top side & put in 9x13 baking dish.
4. Mix soups & remaining cup of chicken broth& pour over chicken. Spoon stuffing over top.
5. Melt remaining butter & pour over stuffing. Cover with foil. Bake for 45 min. Remove foil. Continue baking for 10 min. Remove from oven & allow to sit for10-15 minutes before serving.(I also pushed stuffing down with back of spoon because top looked a little too crunchy for my taste. Optional.)