Chicken casserole

Chicken Stuffing Casserole

4 thin chicken breast halves or slices, I used thin slices
3/4 to 1 cup, 2 to 3 stalks, diced celery
1/2 to 3/4 cup, half medium, diced onion
1/3 cup all purpose flour
2 to 3 – 1/4 cups chicken broth
3/4  cup milk
1/2 teaspoon sea salt, or to taste, plus more to season chicken
1/4 teaspoon white pepper, or to taste, plus more to season chicken
garlic to taste
1/4 – 1/2 cup margarine,  melted
1 small box Stove Top Chicken Stuffing

Preheat oven to 400 degrees F.  Grease, Homemade Cake Release, 12 x 8  pan.   Rinse chicken breast slices, or halves, and pat dry,  Put in pan.  Lightly season with sea salt and white pepper, and garlic.  Grease, spray or add 2 Tablespoons margarine to a  non-stick skillet.  Add celery and onions.  Season to taste with salt and pepper.  Cook 4 minutes, or so, until soft.  Whisk flour and 1/2 cup chicken broth until flour is dissolved.  Pour into skillet with remaining 1 1/2 cups chicken broth.  Continuously whisk in skillet so no lumps form.  When thickened, stir in milk.  Pour over chicken.  Top with Stove Top Stuffing.  Pour melted butter over top.  Cover with foil.  Cook 35 minutes.  If stuffing is not “poofed” enough for you, drizzle additional chicken broth over the top to lightly cover.  Return to oven, uncovered and cook another 5 minutes or until bubbly and just right for you!

NOTE:  You may want to toss stuffing with 1 – 1/4 cups chicken broth before topping chicken.  And/or increase margarine to 1/2 cup.  I changed the amounts in the recipe.  I used thin chicken breast and didn’t need to add the additional broth.



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