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“Not sure where the original recipie or name came from, but my mom has been making it since I was little and its a favorite.”
READY IN:
1hr 10mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Boil chicken and bullion cubes in water for 20- 30 minutes or until cooked through.
  2. Allow chicken to cool.
  3. While chicken is cooling, make stuffing according to the directions on the box, replacing the water with chicken broth. Set aside.
  4. Shred chicken, discard bones, and place in mixing bowl.
  5. Add sour cream and cream of chicken soup until combined.
  6. Transfer into 2.5 qt casserole dish and top evenly with stuffing.
  7. Drizzle with melted butter.
  8. Bake at 375 for 30- 45 mins,.

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