Chicken and Stuffing Casserole

This is a wonderful 'comfort food' recipe that uses the shredded chicken from my previous post.

1 package stuffing mix for chicken
2 cups shredded chicken breasts
1 can cream of chicken soup
1/3 cup sour cream

Prepare stuffing mix according to package directions and set aside. Lightly oil a 2-quart baking dish; place the chicken in the prepared dish.

In a small bowl, mix together the soup and the sour cream. Combine well. Pour the soup mixture over the chicken in the baking dish. Spoon the stuffing evenly over all. Bake at 375 degrees for 35 minutes or until bubbly.

Homemade Chicken Pot Pie

This can be way quick and easy with frozen and canned veggies, or you can cut up fresh vegetables...

2 cans cream of chicken soup
3/4 cup milk (more or less depending on how thick or thin you like it. not too thin though)
1 cup sour cream
2 cups cheese
1/2 tsp each salt and pepper
1/2 cup of each: corn, peas, carrots (fresh or frozen)
4 potatoes cut into bite sized pieces and cooked half way (or 2 cans diced potatoes)
frozen piecrust or bisquick for the top

* preheat oven to 375. mix soup, milk, sourcream, and 1 cup cheese. add veggies and poatoes. salt and pepper. pour in 9x13 pan. top with remaining cheese and cover with pie crust, bisquick, or pillsbury biscuits in the can. cook until heated through and crust is golden brown (30-45 mins). i have made it before where the crust is done, but it's still cold in the middle. so i started heating up the soup mixture before i add the crust. then i put it in the oven and it will for sure get done.