| 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
A Message from our Provider:
“Jesus: Everything else will fade”