This classic, easy-to-make chicken and stuffing casserole can satisfy the heartiest of appetites.

Chicken and Stuffing Casserole

1/3 cup butter
1 small onion, chopped
2 stalks celery, chopped
1 (6 to 8 ounce) package stuffing mix
1 2/3 cup chicken broth* or water
4 boneless, skinless chicken breast halves, cut into 1-inch chunks
1 (10 3/4-ounce) can condensed cream of mushroom soup
1/3 cup sour cream**

Melt butter a medium saucepan and saute onion and celery until softened, about 5 minutes. Remove from heat and stir in stuffing mix (and seasoning packet, if included), coating well. Add the water or broth and stir to combine. Set aside to allow liquid to be absorbed.
Prepare chicken and spread evenly in the bottom of a greased 13 x 9 x 2-inch baking pan.
Combine soup with the sour cream or milk. Spoon evenly over chicken. Sprinkle stuffing mixture evenly over all.
Bake, uncovered, in a 375°F (190°C) oven for 35 minutes or until chicken in cooked through.

Makes 6 servings.

*I prefer and use Redi-Base soup bases available at www.redibase.com.

**Or use milk.

Cook's Note: Additional salt is unnecessary and not advised, as the stuffing mix, condensed soup and the chicken broth provides enough for the recipe.

Nutritional Information Per Serving (1/6 of recipe): 376.7 calories; 43% calories from fat; 18.3g total fat; 78.6mg cholesterol; 1175.9mg sodium; 447.9mg potassium; 27.5g carbohydrates; 1.3g fiber; 3.2g sugar; 26.2g net carbs; 24.4g protein.