Postpartum Chicken Casserole

On Easter weekend 2009, my husband and I were blessed with the birth of our son Sean.  We were new to town and didn't know many people.  Our families were all out-of-town.  We had only been members of our church for one month.  Our church ladies reached out to us and helped us so much by providing meals every-other-day for 2 weeks.  In fact, when we pulled into the driveway from the hospital, someone that I didn't even know was waiting in front of the house with a hot meal.  

This ministry means a lot to me not only as a recipient of this kindness but also because I believe that it touches peoples' hearts when they need it.  I have seen people added to the church through this, and even saw the parents of a new mom join simply because of the way their daughter had been treated.  If your church doesn't have an active support structure for new moms, I highly recommend that you start one.


This was one of the recipes brought to me.  It is from Virginia Wagner, a great cook and wonderful friend.


Ingredients:

4 boneless skinless chicken breast halves
1 can cream of chicken soup
8 oz. sour cream
1/2 stick butter
3/4 cup chicken broth (we will make it here, so don't buy it)
2 cups Pepperidge Farm Herb Stuffing mix
Garlic salt
Pepper


When I made this, I doubled the recipe, but was a little short on chicken, so it looks creamier than it really is.  Stick to the recipe and you will be fine.


First, put the chicken breasts in a medium saucepan, cover with water, bring to a boil, and boil for 35 minutes.  This will both cook the chicken breasts and generate the chicken broth that you need for later.  It will foam up quite a bit, so don't wander off or you will have a mess on your stove.  

After the chicken has finished cooking, move it to a cutting board and chop it into whatever shape makes you smile.  You are going for bite-sized pieces here.  I am lazy, so I just did little cubes.  Save 3/4 cup of that broth that you just made from the boiling chicken and pitch the rest.

Butter your dish.  For a single recipe, use a 2 1/2 quart casserole dish.  For a double recipe, use a 13x9" pan.  Add the chicken to the buttered dish and sprinkle with garlic salt and pepper to your taste.

In a medium bowl, mix together the sour cream and cream of chicken soup.  Layer that over the chicken.

Put the 1/2 stick of butter and the chicken broth in a medium saucepan and bring it to a boil.  Boil it just until the butter melts, then add the stuffing mix.  Do not try to substitute Stove-Top for the Pepperidge Farm stuffing mix.  I don't know why, but it really messes with the taste.  And yes, I know that Stove-Top is easier to find in the grocery store.  Let's not be lazy here, people!  Anyway, top the casserole with the stuffing/broth/butter mix.


Cover the whole thing with aluminum foil and stick it into a 350 degree oven.  Bake it for an hour.  Try not to eat the whole thing in one sitting or you will have to buy new pants, though it will be tempting.

This casserole also freezes well (before you bake it), so you can make several and save some for later.  Just let them thaw in the refrigerator all day and bake at night.  It also makes great leftovers for several days without any changes in consistency or flavor.


Thank you, Virginia Wagner, for bringing me this wonderful meal.