| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | 1 | Servings | ||
INGREDIENTS
| 1 | Whole chicken (or 4 chicken breasts) boiled | |
| 1 | cn | Mushroom soup |
| 1 | cn | Cream of chicken soup |
| 1/2 | c | Melted butter |
| 1 | pk | (8 oz) Pepperidge farms Herb-seasoned stuffing |
| 1 | pk | (4 oz) shredded cheddar cheese (I like sharp) |
INSTRUCTIONS
Boil chicken, cool, skin, bone and tear into pieces. Reserve 3 cups of broth. Place chicken in shallow 9 x 11 glass baking dish. Combine soups and one cup of broth; pour over chicken, then spread entire package of cheddar cheese evenly over the chicken/soup mixture. Mix butter and remaining two cups broth, stir in stuffing. This will be a bit sticky, but try to crumble into a thin layer all over the casserole, not make thick clumps. Bake at 400 degrees for 30 minutes. Delicious! Recipe from: Debbie Bodie Posted to TNT - Prodigy's Recipe Exchange Newsletter by katiescarlett1@juno.com (L J G) on Jul 25, 1997
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