College Chicken Casserole

College Chicken Casserole
Photo by Becky Luigart-Stayner

Ingredients

  • ½ teaspoon salt
  • 1 cup 1% low-fat milk
  • 4 chicken thighs (about 1 pound)
  • ½ cup dry white wine
  • 6 chicken breast halves (about 2 1/4 pounds)
  • 2 cups herb-seasoned stuffing mix
  • 1 (10 1/2-ounce) can low-salt chicken broth
  • + 8 more ingredients
    • ¼ cup all-purpose flour
    • Cooking spray
    • ¼ teaspoon pepper
    • 4 cups sliced cremini mushrooms (about 8 ounces)
    • 3 tablespoons light butter, melted
    • 1 ½ teaspoons dried basil
    • 6 cups water
    • 2 garlic cloves, halved

Combine first 5 ingredients in a Dutch oven; bring to a boil. Add chicken; cover, reduce heat, and simmer 30 minutes or until tender. Remove chicken with a slotted spoon; bring broth mixture to a boil. Cook until reduced to 4 cups (about 30 minutes). Pour reduced broth mixture into a zip-top plas...

View full recipe at My Recipes

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