4 cups cooked, cubed chicken(Source: "Basic Food Storage Cookbook", South Jordan Utah River Stake, 2003, pg. 125)
1 can cream of chicken soup1 cup sour cream
1/2 cup chicken broth
1 cup cheese, grated
1-2 boxes stuffing mix
1/2 to 1 cup dried carrots
Spread chicken in bottom of lightly greased 9x13-inch pan. Reconstitute dried carrots by placing in bowl and adding 1-2 cups of water. Let sit for 20 minutes and drain off excess water. Mix cream of chicken soup, sour cream, cheese, and broth and spread over chicken. Prepare stuffing mix, adding carrots to the stuffing mix. Spoon stuffing and carrots on top of layered chicken mixture in pan. Cover with foil. Bake at 325 degrees F. for 45 minutes, removing foil for last few minutes to brown. Serves 10.
Alternate method: Line pan with 6 boneless, skinless chicken breasts. Layer remaining ingredients as described above. Bake 350 degrees F. for 1 1/2 hours or until chicken is thoroughly cooked.
Testing comment: We really enjoyed this recipe.