CHICKEN BANGLADESH~ From StoneGable's Kitchen

6 boneless skinless chicken breasts

1 can Cream of Mushroom Soup

1- 8 oz. container of regular Sour Cream

2 large bags Stove Top Stuffing Mix


Preheat oven to 350 degrees.


Put the chicken in a large skillet and cover with chicken stock or water. Simmer over medium high heat until cooked through. Remove from pan and set aside to cool. When cool to the touch, dice. I often cook a big batch of chicken and freeze it to be used in recipes like this one.  


Mix sour cream and soup together in a medium bowl.


Make Stove Top Stuffing according to package directions.


Put diced chicken in the bottom of a large deep square 9x9 disposable pan. Cover with sour cream and mushroom soup mixture. Top with Stove Top Stuffing.


Bake for 30-40 minutes until bubbly and hot. 


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