Chicken Stuffing Bake

Instructions

1. 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.
2. Shred the 2 pounds of boneless skinless chicken breast in the medium sized bowl, and then set aside.
3. 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.
4. Bake, covered, at 375°F for 40 to 45 minutes in the greased 9″ x 13″ pan.
5. Remove the pan from the oven and let stand for 10 minutes. Enjoy!