2-3 packs chicken tenders
1 small onion (diced)
1 small can sliced mushrooms
1 8oz sour cream
1 pkg shredded Velveeta cheese
1 can cream of mushroom soup
1 can cream of celery soup
1 large bag Pepperidge Farm stuffing mix (the blue bag)
2 sticks butter (yes...real butter)
Boil your chicken tenders in bay leaves, white pepper, and garlic till done. Shred your chicken and mix it up with the next 6 ingredients. Pour this mixture into bottom of greased casserole dish. Top with entire bag of stuffing mix. Melt your butter and pour over the stuffing. Bake at 350 degrees for 30-45 min or until bubbly and slightly browned.
**My friend Emily never uses a recipe for anything yet everything she fixes is divine! This one is no different...It's the best chicken casserole I have ever tasted. And the only reason we have a recipe for it is because I watched her making it and wrote it down. You'll love it!!