Category: Chicken, Casserole
Yield: 5 servings
1/2 c Margarine 1 cn Cream of Mushroom soup
4 Chicken breasts, cooked and 1 cn Cream of Chicken soup
-boned 2 c Chicken broth
1 pk Stuffing mix (6 oz.0
Melt Margarine and combime with stuffing mix and mushroom soup that has
been diluted with 1 cup of the chicken both. Place 1/2 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
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.
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