College Chicken Casserole

Directions

1. 1
   Combine first 5 ingredients in a dutch oven; bring to a boil.
2. 2
   Add chicken; cover, reduce heat, and simmer 30 minutes or until tender.
3. 3
   Remove chicken with a slotted spoon; bring broth mixture to a boil.
4. 4
   Cook until reduced to 4 cups (about 30 minutes) Pour reduced broth mixture into a zip-top plastic bag.
5. 5
   Snip off 1 corner of bag; drain 2 cups broth mixture into a 2 cup glass mixture, stopping before the fat layer reaches the opening.
6. 6
   Reserve the remaining broth mixture for another use.
7. 7
   Discard fat.
8. 8
   Remove chicken from skin and bones, shred with 2 forks to measure 4& 1/2 cups meat.
9. 9
   Place the chicken in a 13 x 9 baking dish coated with cooking spray.
10. 10
    Preheat oven to 400 degrees.
11. 11
    Place a large skillet coated with cooking spray over medium high heat.
12. 12
    Add mushrooms; Saute 5 minutes.
13. 13
    Remove from skillet; gradually add milk, stirring with a whisk until blended.
14. 14
    Add 2 cups broth mixture; cook over medium heat 12 minutes or until slightly thick, stirring constantly with a whisk.
15. 15
    Stir in mushrooms, salt, and pepper.
16. 16
    Pour over chicken.
17. 17
    Combine the stuffing mix and butter in a bowl, and sprinkle over the mushroom mixture.
18. 18
    Cover and bake casserole@ 400 degrees for 20 minutes.
19. 19
    Uncover and cook casserole 10 minutes or until bubbly.