College Chicken Casserole Recipes

Steps:

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