1whole chicken, stewed -- add no salt ( (reserve 1 cup of broth)
2 pkgcormbread stuffing mix
1 can(s)cream of chicken (or mushroom) soup
1 stickunsalted butter, melted
How to Make LAYERED CHICKEN CASSEROLE
- Remove giblets and stew chicken (ADD NO SALT). When cooled, pick bones, reserve meat and 1 cup of broth.
Discarded bones and giblets make good chicken stock (freeze for later).
- Preheat oven to 350 degrees. Spray 9" x 13" pan with non-stick cooking spray. Set aside.
Mix stuffing mix with melted butter. Mix reserved broth with soup.
- Layer twice as follows: 1/3 chicken, 1/3 stuffing and 1/3 soup. Sprinkle with paprika. Bake for 45 minutes to 1 hour.