  Moms Chicken Casserole Ingredients: 3 chicken breasts box of stuffing (I use Stove Top) can of peas (8-or-so-ounce size . . . feel free to use more if you really like peas) gravy (jars . . .
whatever brand works for you . . . try 30 to 36 ounces) Start by boiling the chicken breasts in advance; you want to give them time to cool, so I do this the night before and stick them in the refrigerator. Start the actual prep work by tearing the chicken breasts into little bits . .
. putting the little bits into a medium-sized mixing bowl. It helps things go more smoothly if you toss some of the little bits to your Siamese cat who is meowing psychotically at your feet and threatening to jump on the counter. (And dont CUT the chicken breasts into bite-sized pieces because youll mess up the texture. Geez . ) Once youve finished tearing up those breasts (heh), dump in the peas and jars of gravy.
Add some seasoning if you want; personally, I add a little pepper. Mix it all up with a handy-dandy mixing spoon. Next, make the stuffing according to the directions on the box. While the water's boiling, find your casserole dish . . .
preferably one with a top/lid. (Now, I shouldve added this to the prep work, as I couldnt fucking find my casserole dish and had to settle for two smaller substitutes. ) When the stuffing is done, use your mixing spoon to coat the sides of the casserole dish with the stuffing. Once the stuffing is even on the sides, dump in the chicken/pea/gravy mush. Ideally this will fill up and cover the stuffing area. Put the lid on your casserole dish and put the dish in the oven.
Bake at 350 degrees for 45 minutes with the lid on, and another 15 minutes with the lid off. Goes nice with dinner rolls and cheap white table wine . . . perhaps a $6 Riesling. NOTE: If you use more chicken (like I did), compensate with more gravy and a bigger casserole dish.
Otherwise, your casserole will be dry. 
