Chicken Stuffing Casserole Bake

In my house, Lucinda (my mom), is the chicken lover. Dad is the steak eater, and does not eat chicken. My brother and I normally tend to just eat whatever is made, with some exceptions. At least once a day the question "whats for dinner?" is asked. As I've said before, I like to take shortcuts and make things easy on myself.

One of our favorite things, that even dad will eat, is rotisserie chicken. I love to cook with rotisserie chicken. The work is already done, it moist, tender, and falls off of the bone. When the local grocery markets have sales on the chicken, I buy a bunch, shred the white meat (I'm not a fan of dark meat), portion it out and vacuum pack the bags. Then, whenever I need something fast to make, I already have a bunch of cooked, flavorful chicken that just needs thawed. How much easier could it be? The dark meat does get eaten, normally the legs are grabbed by whoever gets to them first.

A couple days ago, I was trying to figure out something to make so everyone could eat when they got home from work. I came across many posts on Pinterest (LOVE IT!!!!!) about Chicken Stuffing Casserole. I had all the stuff, except for a rotisserie chicken, so I figured why not? Naturally, I had to tweak the recipes a little bit.  

Chicken Stuffing Casserole Bake:
1 Rotisserie Chicken shredded (I just used the white meat, but if you want the dark as well, feel free to add)
2 cups shredded swiss cheese or 12 slices swiss cheese
1 box bowtie pasta or ziti, depending on your preference, boiled and drained
1.5 cups frozen sweet corn, or 1 can corn
2 cans cream of chicken soup
salt and pepper to taste
2 tsp garlic powder
1 can chicken broth (I prefer Swansons)
1 box Stuffing mix
1.5 cups sour cream
Preheat oven to 350 degrees

You don't always need name brand

Start by mixing together the corn, shredded chicken, 2 cans cream of chicken, 3/4 can of chicken broth, salt pepper and garlic powder.

After mixing well, add the drained noodles and 1/2 cup of shredded swiss. if using slices, just tear 2 slices in small pieces. Mix together.

 Put mixture into a sprayed 13x9 pan or larger casserole dish.

 Mix together the sour cream and remaining chicken broth. Then add in the boxed stuffing and spread over the chicken and noodles. Sprinkle the remaining cheese over the top, or lay slices down

Bake at 350 degrees for 20-25 minutes

Dish out and enjoy!