1 10.5 Oz Can Of Cream Of Chicken Soup Concentrate (Undiluted)
1 10.5 Oz Can Of Cream Of Mushroom Soup Concentrate (Undiluted)
1 6oz Box Of Stuffing Mix
1/4 Cup Milk
2 Tablespoons (cut into small cubes) & 1 Tablespoon Of Butter (separated)
1 1/2 Cups Chicken Broth
Equipment
1 Large Bowl
1 9″ X 13″ Pan
1 Oven
1 Medium Bowl
1 Large Pot
Instructions
Boil the 2 pounds of boneless skinless chicken breast for 12 to 15 minutes: until the internal temperature is 165°F. While the chicken is boiling, cut the 2 tablespoons of butter into small pieces. Use a small bit of your butter to grease your 9″ x 13″ pan.
Shred the 2 pounds of boneless skinless chicken breast in the medium sized bowl, and then set aside.
In the large bowl, combine the 1 10.5 oz can of of cream of chicken soup concentrate (undiluted), 1 10.5 oz can of of cream of mushroom soup concentrate (undiluted), 1 6oz box of of stuffing mix, 1/4 cup of milk, 1 1/2 cups of chicken broth, and 2 tablespoons of butter (cut into small cubes). Mix well. Stir in the shredded 2 pounds of boneless skinless chicken breast, and mix well again.
Bake, covered, at 375°F for 40 to 45 minutes in the greased 9″ x 13″ pan.
Remove the pan from the oven and let stand for 10 minutes. Enjoy!
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