My husband created this recipe years ago. We like the creaminess of the chicken mixture and the saltiness of the stuffing on top.
2 c. uncooked rice
2 lbs chicken, diced
1 TB chicken bouillon
8 oz sour cream (low-fat)
2 cans (10 oz) cream of chicken soup
1/8 tsp pepper
1 box chicken stuffing mix
Directions
Cook rice. Put diced chicken in large skillet, add abt. 1 cup water & bouillon to chicken, cook until water evaporates. Mix cream, soup, and pepper together, and add to chicken. Put rice in 13x9 casserole (fill about halfway) Cover with chicken mixture. Prepare stuffing and put on top of casserole. Bake at 350* for 15 minutes. Sprinkle with grated cheese if desired and melt. Serve warm.
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