Chicken Casserole

Well hello there.  So here it is.  My first ever blog post.  Big moment.  A couple months ago my mom told me she thought I should start a blog.  I haven't done anything she said for the past 30 years, but I figured, why not start now?

This past Monday was Labor Day, so you know what that means. The unofficial start of Fall.  Let me tell you, I LOVE Fall.  Time to wear sweaters and boots, drink apple cider, have bonfires, and of course, Football Time in Tennessee.  Even better, Fall means it's time to make soups and stews, chili with Mexican cornbread, crock-pot dinners, and oh yes...casseroles.  I decided to kick off Fall the right way by putting a new spin an old classic:  Chicken Casserole.

The original recipe calls for 1 stick + 2 Tbsp butter.  You (and the waistband of your pants) will be happy to see that this entire recipe only calls for 3 Tbsp of butter.  This version loses most of the fat but none of the flavor.  Here's how:

Original Recipe:  Mix dry stuffing with 1 stick of butter for flavor and consistency.

My Version:  Mix dry stuffing with chicken broth + 2 Tbsp butter for flavor and consistency.

Trust me, you'll never miss those 800 calories.  Nevermind the fact that it's 92 degrees outside - it's casserole makin' time!

Chicken Casserole

1 & 3/4 lb boneless skinless chicken breast
8 oz Pepperidge Farm Herb Seasoned Stuffing Mix
1 can cream of mushroom soup
1 can cream of celery soup
3 Tbsp unsalted butter

Cut raw chicken into tenders and add to large stockpot.  Add water until chicken is just covered, then add 1 Tbsp butter.  Bring to a boil, and simmer 15 minutes, or until cooked through.  Remove chicken from pot with slotted spoon and let cool.  Save your broth!

Preheat oven to 350.  Place 2 Tbsp butter in 13 x 9 inch pan, and put in oven til butter melts.  Add half your stuffing to the butter.  Add reserved chicken broth (1-2 cups) until stuffing is moist.  Spread evenly in pan.

In a large bowl, mix soups with 1 can of the reserved chicken broth.  Chop chicken into bite size pieces.  Layer half the chicken in pan over stuffing.  Pour half the soup mixture over the chicken.  Next add the remaining chicken, then the remaining soup.  Last, sprinkle on the remaining stuffing mix.  Bake for 45 minutes.  Makes 8-10 servings.  Enjoy!