Chicken Stuffing Bake

A classic warming casserole.

4 chicken breasts or 6-8 chicken breast tenderloins
1 can cream of chicken soup (10.5oz)
8 oz sour cream
1 packet French onion soup mix
1 can mushroom slices (or fresh mushrooms)
1 box dry stuffing mix (6 oz)
3/4 cup chicken broth + 1/4 cup water
Black pepper
Butter
Parsley

Preheat oven to 350F.

Lightly grease a casserole dish. Cut chicken into bite-size pieces and arrange in a single layer. Add about half of the mushrooms.

Stir soup, sour cream, and onion soup mix together in a bowl. Spread the mix over the chicken. Top with the remaining mushrooms and a sprinkle of pepper.

Mix together the chicken broth, water, and stuffing mix in a bowl. Spread over the sauce. Top with a few thin pats of butter.

Cook for about an hour, or until chicken reaches 165F. Top with parsley to serve.