Thursday, June 4, 2009

Emily's Chicken Casserole

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)
Bay leaves
white pepper

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!!

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