The Best Chicken & Stuffing Casserole

The Best Chicken & Stuffing Casserole

18 chicken tenderloins
Salt & Pepper
2 tbsp olive oil
2 1/2 cups water
1 tsp poultry seasoning
1 tbsp dried parsley
1 can creamy chicken & mushroom soup
4 oz soft cream cheese with chives & onions
2 boxed Stove Top Cornbread Stuffing mix
10 oz frozen peas and carrots, thawed
6 slices Swiss or Emmathaler cheese

Season the chicken tenderloins with salt & pepper. Heat olive oil in a large skillet and lightly brown the chicken on both sides. Add water, chives, poultry seasoning and parsley and simmer about 15 minutes. Remove the chicken to a plate and set aside. Whisk soup and cream cheese into remaining liquid in skillet until smooth. Return chicken to skillet and continue to cook about 15 minutes.

Meanwhile, prepare the stuffing mix as directed on the pan, adding the peas & carrots to the boiling water before stirring in the stuffing mix. Spoon the stuffing and veggies into a sprayed 9x13" pan. Arrange the chicken over the stuffing and pour the gravy over all. Arrange the cheese on top and bake for 20 minutes or until cheese melts. Garnish with fresh chopped parsley and a sprinkle of paprika before serving.

This should serve 6 to 8 people, but I've never been able to stretch it that far....everyone always wants seconds! I've been making this for at least 15 years. The original recipe had the chicken and gravy on the bottom and the stuffing on top but my family thought that was too dry, so I started making it upside down and they loved it.