Chicken & Stuffing

My grandma Lottie lived next door to us for quite a few years when we lived on the farm in Washington.  I remember coming in from moving pipe and smelling the dinner she made.  One of my favorites was her Chicken & Stuffing. She did it to old fashioned way - boil the chicken, save the stock, remove the meat from the bones; make bread cubes, toast them, add stock and seasonings to make the stuffing, and the stir the chicken into the stuffing.  Then she would put it on the oven to bake - and the house would smell divine.  I have updated her recipe, adding some seasonings and other ingredients, but tried to remain true to the premise of her original recipe.
I hope that you enjoy this recipe as much as I do.

My Super Fabulous Chicken & Stuffing Casserole
3 cups chicken, cooked and cubed
3 Tbs oil
1 tsp poultry seasoning
1 tsp salt and pepper
8 oz sliced mushrooms
3 tsp garlic, chopped
2 cups sour cream
½ cup butter, melted
½ cup Parmesan cheese, grated
1 envelope onion soup mix
½ cup chicken broth
2 boxes stuffing mix

Instructions:

Heat oil in saute pan. Add chicken, poultry seasoning and salt and pepper. Saute together for 3-5 minutes. Add mushrooms, cook another 5 minutes. In separate bowl mix together sour cream, butter, Parmesan cheese and chicken broth, stir until well blended. Add chicken mixture and stir well. Spread evenly in 9x13 baking dish. Make stuffing following directions on package. Place stuffing evenly over chicken mixture. Bake at 350 for 25-30 minutes.