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