Recipe for Chicken casserole - Martinsville Bulletin

Chicken casserole
Entrees
Contributed by: Kathy Dunham
Ingredients: 4 chicken breasts 1â�„4 tsp. minced garlic 1â�„4 tsp. curry powder 1â�„2 tsp. rosemary 1â�„2 tsp. tarragon 1â�„2 tsp. parsley leaves 1â�„2 tsp. basil 1 cup chicken broth (water used to cook chicken) 1 can low sodium, low fat cream of chicken soup 21â�„2 cups of corn bread stuffing 1 stick butter 2 cups broccoli florets, optional 1 cup shredded cheese, optional
Fill large pot half full with water and bring to a boil. Add chicken, garlic, curry powder, rosemary, tarragon, parsley leaves and basil. Let simmer until chicken is done, about 35 minutes. Remove chicken from water and debone. Reserve 1 cup of the water used to cook the chicken. Cut chicken into chunks. Combine chicken, 1 cup cooking water, soup, broccoli florets and shredded cheese and half of the stuffing mix. Melt butter and stir into the rest of the stuffing mix. Spoon over the top of the chicken mixture. Bake one hour at 350 degrees.
(This recipe was contributed as part of a "Cook of the Week" feature.)