Chicken casserole 2

5 Servings

Ingredients

Quantity Ingredient
½ cup Margarine
4 Chicken breasts, cooked and boned
1 pack Stuffing mix (6 oz.0
1 can Cream of Mushroom soup
1 can Cream of Chicken soup
2 cups Chicken broth
Herb Seasoning as a stuffing mix.
Lida Hendrickson mixes a can of evaporated milk with her
soup and Stove Top stuffing mixed with chicken broth.

Directions

Melt Margarine and combime with stuffing mix and mushroom soup that has been diluted with 1 cup of the chicken both. Place ½ of mixture in 9 X 13 baking dish. Layer chicken. Pour mushroom soup that has been diluted with other cup of chicken broth over top. Bake at 350 for about 1 hr.

Modifications: Becky Hurt Coleman uses 8 oz Pepperidge Farm corn bread or The Bumgarner Recipes submitted by Lynda Groat posted on COOKING echo by Bud Cloyd

Posted to EAT-L Digest 11 November 96 Date: Tue, 12 Nov 1996 13:33:12 -0500 From: Eileen & Bob Holze <beck4@...>

Related recipes