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@...>