Chicken Casserole

4 boneless skinless chicken breasts

1 can cream of mushroom soup

3 TBSP olive oil

3 garlic cloves pressed

Salt and pepper to taste

16 oz sour cream

1 cup chicken broth (can add 1 apple chopped and ½ cup golden raisins if desired.)

1 cup sliced fresh mushrooms (I like baby portabellas)

½ large onion diced

8 oz herb stuffing mix

¼ cup melted butter or margarine

10 oz frozen broccoli – thawed and drained.

 

Season chicken with salt and pepper.  Heat oil in pan and add chicken.  Brown on both sides and remove.  Add onion, mushrooms, and garlic.  Chop chicken and return to pan. Cook until chicken is completely cooked.  Set aside.  In large bowl combine sour cream and soup.  Add chicken mix and broccoli.  Place in 2 qt pan and top with Stuffing.

 

Take dry stuffing combine with chicken stock and butter.

 

Bake 350 degrees 45 min.  Serve with cranberry sauce.