Chicken Casserole

Servings: 6-8   Prep Time: 25 minutes   Cook Time:  30 - 45 minutes

Ingredients:

• 4-5 Chicken Breasts uncooked
• Enough Water to boil the Chicken and 2 Tablespoons of Chicken Bullion

Boil Method - Cube or slice your chicken so that it cooks faster.  Place it in a pot of boiling water with 2 tablespoons of chicken bouillon.  Boil until fork-tender.  Once cooked and cooled enough to touch, shred the chicken and set aside.  Reserve 3 cups of chicken broth for the sauce.

Instant Pot Method - Cube or slice your chicken so it cooks faster.  Place chicken, water, and chicken boullion in Instant Pot.  Set Instant Pot to 15 minutes with No Reserve.  Once cooked and cooled enough to touch, shred it and set aside.  Reserve 3 cups of the chicken broth for the sauce.

• 1 can Cream of Chicken
• 1 can Cream of Celery
• 3 cups Chicken Broth
• Salt and Pepper to taste and any additional seasonings you prefer
• 8 oz bag of Pepperidge Farm Herb Seasoned Classic Stuffing
• 1 stick Butter, melted

Directions:

Combine cream of chicken, cream of celery, and 3 cups of chicken broth together and mix until well combined and set aside.

Mix stuffing with butter and set aside.

In your casserole dish, layer the ingredients as recommended below, ending with bread crumbs on top

• Layer of bread crumbs
• Layer of chicken
• Layer of cream of chicken mixture

Bake @ 350 for 35-40 minutes or until bubbly.