Mom's Chicken Casserole

As I said in my last post, we have been experiencing quite the run of wintery weather over the last week.  This latest dose left us with about 4-5 inches of snow around our area, which is a lot for us.  My parents talk about getting big snows like that fairly frequently when they were growing up, but it doesn't happen that much these days.  Snows like this are usually only once or twice a season.  So, we were out of school again and I got a hankering for a warm home cooked meal and I decided to make my mom's chicken casserole.  I am not sure where she got this recipe, but she has made this for as long as I can remember, and luckily for me it is super easy, and warm and delicious...perfect for a snow day.

Here are the things that you will need:

• 2-3 chicken breasts (don't have to be boneless/skinless, that's just what I had in the freezer)
• 1 can cream of chicken soup
• 1 can cream of mushroom soup (not pictured, because I was still trying to find a can in my house, which I didn't have so I ended up have to use 2 cans of cream of chicken and it was all good)
• 1 soup can of milk
• 1/2-3/4 stick of butter melted
• 1 package of the pepperidge farm cornbread dressing

The first thing you will need to do is boil your chicken, or if you are lazy like me just season it up and bake it in the oven at 350 for about 30 minutes.  This is the method that I prefer to use if a recipe calls for chicken to be boiled first.  The Lineman thinks it's better that way, and I like it cause it's easy. 

Washed and seasoned with kosher salt, black pepper and season salt

After baking for about 30 minutes at 350

Once the chicken is cooked, just shred it all up, or have your husband do it...which is what I like to do.  

Then, you will put the shredded chicken into the bottom of a 9x13 baking dish

Next you will take your can of cream of chicken soup, can of cream of mushroom soup (or chicken again if you are like me and thought your were prepared, but you actually weren't) and a soup can full of milk and put into a whisking bowl like so: 

Whisk it all together until it becomes a nice creamy consistency like so: 

And then pour it on top of your shredded chicken, which will look like this: 

The next step is important (or so says my mother, and I have to agree).  Open your package of cornbread stuffing and pour it into the mixing bowl with the remnants of the soup/milk mixture that was till in there.  And, then melt your butter and pour it over the cornbread stuffing.  Stir that all together.  The soup/milk mixture and butter are going to make the stuffing a little moist, which is what you want. 

Pour that mixture on top of the chicken and soup mix in your casserole dish and bake it for about 30 minutes at 350, or until it is golden brown.  Here is the end result: 

And here it is in my plate, next to my quart of home canned green beans and those really delicious sister schubert rolls.  I probably should've had another side, but you know...it was snowing and we had been playing and I didn't have time to come up with something else.  :)

Let me know what you think if you try it!