6 15 45 60 3 lb Kirkwood skinless, boneless chicken breast 1 package Chef's Cupboard savory herb stuffing mix 2 cans Chef's Cupboard cream of mushroom condensed soup 2 cans Chef's Cupboard cream of chicken condensed soup 10 oz Happy Harvest frozen cut broccoli (optional) 1 lb Happy Harvest frozen sweet peas (optional) Place chicken breasts in pot of boiling water to cook. Once cooked all the way through, let cool about 10 minutes. While waiting on chicken to cool, cook your stuffing mix as directed on the box. Once stuffing is done, spread half on bottom of casserole dish, then pour 1 can of cream of mushroom soup and 1 can of cream of chicken soup on top of stuffing. Break chicken into shredded pieces -- big enough to eat -- then place in casserole dish leaving some chicken to be placed in another layer. You can now add broccoli and peas if desired. Add another layer of stuffing, both cans of soups left and chicken, covering with one more layer of stuffing to finish. Cook about 45 minutes (at 350°F) or until stuffing on top is golden brown. Enjoy! 0.72 0.78 5.6 4.6 0 0 6.5 130 67 0 110 35 2300 83 21 700 0 3.0 8.6 3.7 27 0.58 3 0 49 1.6 0 0 0 2.7 0 2000 0.56 200 10.5 0.5 7.1 82 250 6.5 1.5 0 26 730 930 0.62 0