Chicken Casserole

Ingredients

• 5 Tbsp. butter
• 2 c. chicken broth
• 1 (12 oz.) package cubed stuffing
• 3 chicken breasts
• Olive oil
• Salt and pepper to taste
• 2 (10.5 oz.) cans cream of celery soup
• 1 c. milk
• 1 c. fresh breadcrumbs
• 3/4 c. parmesean cheese, grated
• 3/4 c. pecans, finely minced

Directions

1. Preheat oven to 350 degrees Fahrenheit.
2. Melt butter in a large saucepan over medium-high heat. Add broth and bring to a boil. Once the broth is boiling, remove from heat and mix in stuffing cubes. Set aside.
3. Place chicken in a baking dish. Drizzle oil over chicken and season with salt and pepper. Bake in oven for 20 minutes, or until chicken is no longer pink, but still moist. Cut chicken into 1-inch cubes and set aside.
4. In a large mixing bowl, mix together the cream of celery soup and milk. Set aside.
5. To make topping, mix together fresh breadcrumbs, parmesean cheese, and minced pecans.
6. In a 13x9-inch baking dish, layer: stuffing at the bottom of the pan, chicken on the top, and the cream of celery soup poured evenly across the top of the entire casserole. Sprinkle the breadcrumb mixture on top.
7. Bake casserole in preheated oven for 30 minutes, or until topping is browned.