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Chicken Casserole Doubled

Chicken Casserole Doubled

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Published by Amanda Davis Uhl

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Published by: Amanda Davis Uhl on Feb 13, 2012
Copyright:Attribution Non-commercial


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INGREDIENTS: 6-7 chicken breast (I use frozen boneless skinless, but you can use whatever kind you want) 2 cans cream of chicken 16 oz sour cream 16 oz. bag of Pepperidge Farm Cornbread Crumbs (not sure if they make that size anymore..haven¶t been able to find it..if you can¶t find that size just get what size you can and get it as close to 16 ozs as you can..it doesn¶t have to be perfect..but better more than less ) 4 cups Chicken Broth from boiled Chicken 2 sticks of butter Bouillon cubes (not required)

DIRECTIONS: 1. Boil Chicken (I add about 6 bouillon cubes) 2. Melt one stick of butter and add to half of cornbread crumbs. 3. Spread on bottom of 10´x15´ casserole dish. 4. Shred chicken and put on top of cornbread crumbs in casserole dish. 5. In large bowl whisk up 4 cups chicken broth (while broth is still hot), 2 cans cream of chicken, and 16 oz sour cream. 6. Pour over top of chicken. nd 7. Melt 2 stick of butter and mix into other bag of cornbread crumbs. 8. Sprinkle over top. 9. Bake @ 350º for 45mins-1hr or until golden brown and bubbly.

*I have used half the butter it calls for for the crumbs and I thought that it still turned out good ! Instead of a whole stick each I have used a half of a stick each.

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