Chicken and Stuffing
From the Norwegian Cooks at Gotaas-Larsen — 1978
4 chicken breasts or 2 whole chickens – boil and remove meat from bones
1 pint sour cream
1 can cream of mushroom soup (I use either mushroom or cream of chicken soup, preferring chicken)
1 can of mushrooms or fresh ones (Optional)
1 small bag Pepperidge Farm Herb Stuffing Mix
1 stick butter (usually half that)
1 cup chicken broth from first step
Grease a 9×13 inch pan. Mix cooked chicken with sour cream, mushroom soup and optional mushrooms and put in greased pan. Top with mixture of stuffing mix, butter and chicken broth.
Bake at 350 degrees for about 45 minutes.
Mehrling Muse 
Thanks for posting!
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You are very welcome. John worked for a shipping company that had a private cafeteria. He brought home this recipe because he liked it so much. We began serving it on Christmas Day all those years ago. This year three families of relatives served it North Carolina, South Carolina, and New York.
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It’s extremely similar to a “crowd” potato casserole I make. Substitute the stuffing for frozen (then thawed) shredded potatoes and add cheese. Make it with or without the chicken. Easy peasy and always a hit.
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Reblogged this on Tea and Tales and commented:
I would eat this entire thing. Yes I would! Check out all of Anne’s good stuff and her lovely posts of North Carolina!
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Thank you very much, Patricia. We have a family following of this recipe.
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I reblogged this so I don’t ever lose it. My mouth has no self control around this!
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My all time favorite dish!
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This sounds amazing! I am going to have to try this one. I have lots of leftover turkey from Christmas and may use some of that.
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That would work. Hope you like it.
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I’m thinking this sounds amazing!
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It’s a bit of a job to prepare this for 30 people, but I find it easy for a small group.
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