Margaret cartwright's chicken casserole

6 servings

Ingredients

Quantity Ingredient
6 1/2 chicken breasts cooked and cubed
6 slices Swiss cheese
1 can Cream of chicken soup
1 can Cream of celery soup
½ cup Milk
Pepperidge Farm dressing -from cello pack
3 tablespoons Butter

Directions

Preheat oven to 325 degrees. Grease a 9x13" cake pan.

Put chicken in the bottom of the pan and cover with the cheese slices. Mix the 2 cans of soup and the milk together and pour over all.

Spread the dry dressing over the top to a depth of ½". Dot with butter. Bake for 1 hour. Check it halfway through to see if the top is getting too brown. if so, cover loosely with a piece of foil for the balance of the cooking time.

The dish is best prepared the day before and cooked on the day it is to be served.

Submitted By MARY RIEMERMAN On 02-13-95

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