Paula Deen’s Turkey & Stuffing Casserole

INGREDIENTS:

4 to 5 cups diced leftover turkey or chicken

One 10.75 ounce can condensed cream of mushroom soup

One 8-ounce carton sour cream

3 cups herb-flavored stuffing mix (I like Pepperidge Farm)

½ (1stick) butter, melted

1 cup chicken broth (canned is fine)

DIRECTIONS: Preheat the oven to 350 F. Spray a 13 by 9 inch glass casserole dish with vegetable oil cooking spray   In a medium bowl, stir together the turkey, soup and sour cream    Place the mixture in the prepared dish and pat down evenly with the back of a spoon   In a clean medium bowl, stir together the stuffing mix, butter, and broth. Spread evenly over the turkey mixture   Bake for 30 to 40 minutes, until the stuffing topping is browning and the casserole is hot and bubbly

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