Chicken Stuffing Casserole

1 6oz package stuffing mix, plus ingredients to prepare it
6 small boneless skinless chicken breast halves (1½ pounds)
1 can cream of mushroom soup
1/3 cup sour cream

Cook chicken in crockpot until tender (4-6 hours on low). Shred. Make stuffing according to package directions. Mix chicken, soup and sour cream together, then heat through in the microwave. Place in bottom of casserole dish, then top with stuffing. Broil in oven until barely crispy on top.

Chicken Cordon Bleu Bake

adapted from 3 Sisters'

2 packages stuffing mix
1 can cream of chicken soup
1 cup sour cream
1 cup milk
½ teaspoon pepper
3/4 lb sliced deli ham, cut into 1 inch stips
2 cups cheddar cheese, shredded
2 cups cooked chicken, chunked

Prepare stuffing mixes according to directions on box. Meanwhile, combine soup and milk in a bowl. Put chicken in a greased 9x13 baking dish. Sprinkle with pepper. Layer with ham, 1 cup of cheddar cheese, soup mixture and stuffing. Sprinkle with remaining cheddar cheese. At this point you can freeze. Thaw in refrigerator overnight. Remove from fridge 30 minutes before baking. Cover and bake at 350ºF for 45 minutes. Uncover and bake 10-15 minutes longer.

OR, to save time, combine all ingredients but ham and stuffing in a large, microwaveable bowl. Heat until hot, then pour into pan and top with stuffing, then bake or broil just until stuffing is crisp.