Sour Cream Chicken Casserole

From the Kitchen of: Jodi Rueth '92
Category: Main Course


3-4 Chicken Breasts
12 oz. Chicken Flavored Stuffing Mix
2/3 C Butter
2 Cans Cream of Chicken Soup
3/4 C Sour Cream
1/2 C Mayonnaise
2 T. Lemon Juice
2 C Grated Cheddar Cheese


Toss stuffing with melted butter and 1/2 can of soup. Place 1/2 of mixture on bottom of 9X13 pan. Mix together sour cream, mayonnaise, lemon juice, and rest of soup. Cook and shred chicken and mix with previous mixture. Mix in the cheese. Place entire mixture into the pan and top with remaining stuffing mixture. Bake, covered with foil, at 350 for 1 hour, removing foil last 15 minutes. May be made ahead and refrigerated. May add mushrooms, broccoli, etc., if desired. 
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