2 large chicken breasts or 6 thighs
1 red bell pepper diced
or 3/4 cup roasted red pepper
1/4 cup melted margarine
1 6-8 oz box/bag stuffing
1 can cream of mushroom soup
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 cup parsley flakes
1 cup cheddar cheese grated
Cook chicken in water with salt and pepper. When chicken is done remove chicken
from broth and let cool. Once cooled cut or shred into bite size pieces.
Reserve 1 1/2 cups of broth and mix with ream of mushroom soup.
In medium size bowl mix box/bag dressing mix with 1/4 cup of melted margarine
Using an 9×13 casserole dish, layer 1/2 of dressing mix covering the bottom of dish.
Sprinkle half the chicken pieces, cheese, pepper and parley as next layer. Using the
rest of the dressing mixture sprinkle on top of chicken layer and then place rest of
chicken, cheese, pepper and parsley on this layer. Pour the soup mixture over the
entire casserole and bake for 30 minutes at 350.