Stove Top Chicken

Brenda V, originally from Makiki Ward RS

12 servings

5 pounds chicken thighs                                                                1 can sliced mushrooms, drained

4 cloves garlic                                                                                     sliced almonds, optional

1 can cream mushroom soup                                                      3 cups water

1 box stove top stuffing*                                                             grated cheese

1 can cream of chicken soup or can use mushroom

1 can sliced water chestnuts, drain, rinse and dice (optional)

 Cook chicken in water, add garlic (do not add salt).  Cook until meat is loose from bone.

Take out all chicken thighs from the broth.  Save broth after fat is removed.

Shred chicken meat from bone after cooking (not too fine).  Set aside.  Prepare 1 box of stove top stuffing according to package.

Add soups, mushrooms, water chestnuts and almonds.

Mix well, then layer in 13 x 9 x 2 inch pan as follows:

1/3 of chicken

½ of stove top stuffing mixture

1/3 of chicken

½ of stove top stuffing mixture

1/3 of chicken

Pour ¾ cup broth on top.

Top with grated cheddar cheese.  Put on as much as you like.

Bake at 350 degrees for 30 minutes.

*For my family of 4 boys plus the rest of us, I make 3 boxes of stove top stuffing and add 1 additional can of mushroom soup.  I do not add more chicken, etc.  It still turns out great!