Chicken ‘n Stuffing Casserole

3 cups dry stuffing mix*
3 cups cooked chicken
1 can (8 oz.) sliced mushrooms, drained (optional)
2 cups part skim mozzarella or Monterey jack cheese, shredded
1 cup sour cream
4 cups milk
1 can (10.75 oz) cond. cream chicken soup
4 eggs
fresh parsley and chopped tomatoes, to garnish

Pre-heat oven to 350 F.

Spread dry stuffing mix in the bottom of a greased 9×13 pan. Dice or shred chicken and arrange over dry stuffing mix. Sprinkle with drained sliced mushrooms and 1/2 the shredded cheese.

Combine sour cream, milk, soup and eggs; beat well. Pour over filling. Cover and bake 350 F for 50-60 minutes or until set through. Remove cover, sprinkle with remaining cheese, return to oven to melt cheese.

Garnish with fresh parsley and chopped tomatoes. Recipe serves 6-8.

* NOTE: Use the top-of-the-stove style stuffing mix (breadcrumbs and seasoning mix).

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