Easy Southern Retro Chicken Casserole

This is a quick and simple casserole you can make ahead of time and cook in 1 hour.

2 cans of cut string beans
3 whole organic chicken breast ( the best way to make sure the chicken stays moist is to cook with the bone and skin on with olive oil and salt and pepper on a baking sheet in the oven at 350 degrees till done)
1 can of Cream of Celery Soup
1 can of Cream of Chicken Soup
1 envelope of Onion Soup Mix
1/3 teaspoon Garlic powder
salt and cracked black pepper to taste
1 pint of sour cream
4 tablespoons chopped fresh Parsley
1 small package of herb-cubed stuffing
3/4 cup of chicken stock or chicken broth
1/2 stick melted butter

Spray a 9x13 casserole dish with a non-stick spray or brush the dish with melted butter

At the bottom of the casserole dish, place a layer of string beans. remove the skin and the bone from the chicken breast and cut in pieces depending on the size you like.

In a large bowl, stir together soups. Stir in the sour cream, garlic powder and salt and cracked black pepper, to taste. Spread mixture over the chicken. In the empty bowl combine the stuffing, chicken stock or broth , chopped parsley and melted butter. Spread stuffing mixture over chicken to cover.

Cover the Casserole dish with aluminum foil and bake at 350 degrees for 60 minutes remove the foil during the last 10 min. so that the casserole can brown on top.

You can serve this with a organic green salad , Garlic mashed potatoes and cranberry sauce.