Chicken and Stuffing Casserole

Heat butter in a medium saucepan over medium-high heat. Add onion and celery and cook about 5 minutes, stirring occasionally.

Add chicken broth and bring to a boil.

Remove the saucepan from the heat. Stir in the dry stuffing just until coated.

Spoon the stuffing into two individual baking dishes coated with non-stick spray.

Sprinkle the chicken with salt and pepper. Leave it whole or dice into bite-sized cubes. Place the chicken over the stuffing.

Stir the cream of mushroom soup and sour cream together in a small bowl.

Pour the soup mixture over the chicken and spread out.

Sprinkle with the paprika. Cover the baking dishes with tinfoil and bake for 30 minutes or until the chicken is cooked through.

Sprinkle with chopped fresh parsley, if desired, and serve hot dishes on cork trivets to protect tables and surfaces.

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