Chicken Casserole

by Lynda Paulson

Prep time: 0:45 Overall time: 1:30

Servings: 6 servings

INGREDIENTS

2 1/2 lbs. boned, skinless chicken breasts;
1 can each: cream of mushroom, celery,& chicken soups
1 stick butter(no substitute)
1 package Pepperidge Farm bread stuffing mix (the blue package)

INSTRUCTIONS

Boil chicken; cool and reserve broth. Melt butter. Mix butter and broth together, and add to stuffing mix until moist. Dilute soups with remainder of broth. Cut chicken into pieces. Layer stuffing, chicken and soup in a 9x13 well greased casserole. Cover with rest or soup mixture. Bake uncovered at 350°F for 45 minutes, until brown.

CHEF COMMENTS

Serve with a fresh garden salad and hot rolls. Great for company or the family.

Tagged: casseroles, chickencasserole add tags

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