Tonight's dinner was delicious. I really strayed from the original recipe. I'll try to share both versions with the photos.
The recipe called for 3 cups of cubed chicken. I used boneless skinless chicken breasts and made 4 of them.
I boiled them about 40 minutes. Then I cut them into cubes. Each breast was about one cup, so my recipe used 4 cups of cubed chicken.
The recipe called for 6-8 ounces of stuffing. I buy the boxes at the dollar store. I used one and a half boxes. Each box is 5.5 ounces, so I ended up using about 8 ounces of stuffing. The original recipe called for one cup of melted butter. I used 1/2 cup of melted butter and it was fine. I melted the butter and then added in the stuffing and mixed.
The original recipe called for one can cream of mushroom soup, one can cream of celery soup and 2 cups of chicken broth. I read all of the comments on the recipe and everyone said it was too salty. So, I used one can cream of chicken soup, one can cream of broccoli soup and 2 cups of milk. We use non fat milk in our house and it came out fine. I mixed it all in a bowl, then poured into a casserole dish. I forgot the photo until it was in the oven, so in this photo, you're seeing my oven.
Bake about 30 minutes at 350 degrees. I then added shredded cheddar to the top and baked another 5 or 10 minutes.
We all loved it. I served it with a salad and we were all full. So, here's the recipe all in one place:
4 cups cubed cooked chicken
1 can cream of something soup
1 can cream of something else soup
2 cups of milk
1/2 cup butter, melted
8 ounces of stuffing mix
cheese for the top
Melt the butter and mix in the stuffing. Mix together the soups, milk and chicken. Add in the stuffing mix and mix together. Pour into casserole dish and bake 30 minutes at 350 degrees. Top with cheese and bake 5 more minutes.
Try different soups for different flavors. My daughter does not like carrots, but frozen peas and carrots would be great in this casserole.
Let me know if your family tries it.