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“This recipe appeared in the "Cooking Light" magazine. It is very labor intensive, but well worth the effort.”

Ingredients Nutrition


  1. Combine first 5 ingredients in a dutch oven; bring to a boil.
  2. Add chicken; cover, reduce heat, and simmer 30 minutes or until tender.
  3. Remove chicken with a slotted spoon; bring broth mixture to a boil.
  4. Cook until reduced to 4 cups (about 30 minutes) Pour reduced broth mixture into a zip-top plastic bag.
  5. Snip off 1 corner of bag; drain 2 cups broth mixture into a 2 cup glass mixture, stopping before the fat layer reaches the opening.
  6. Reserve the remaining broth mixture for another use.
  7. Discard fat.
  8. Remove chicken from skin and bones, shred with 2 forks to measure 4& 1/2 cups meat.
  9. Place the chicken in a 13 x 9 baking dish coated with cooking spray.
  10. Preheat oven to 400 degrees.
  11. Place a large skillet coated with cooking spray over medium high heat.
  12. Add mushrooms; Saute 5 minutes.
  13. Remove from skillet; gradually add milk, stirring with a whisk until blended.
  14. Add 2 cups broth mixture; cook over medium heat 12 minutes or until slightly thick, stirring constantly with a whisk.
  15. Stir in mushrooms, salt, and pepper.
  16. Pour over chicken.
  17. Combine the stuffing mix and butter in a bowl, and sprinkle over the mushroom mixture.
  18. Cover and bake casserole@ 400 degrees for 20 minutes.
  19. Uncover and cook casserole 10 minutes or until bubbly.

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