Chicken Casserole


prep 0:45       total 1:30


6 to 8 servings



2-1/2 lb. boned, skinless chicken breasts;
1 can cream of mushroom soup, celery,& chicken soups
1 can cream of celery soup
1 pkg. cream of chicken soup
1 stick butter
1 pkg. Pepperidge Farm bread stuffing mix


Boil chicken; cool and reserve broth. Melt butter. Mix butter and broth together, and add to stuffing mix until moist. Dilute soups with remainder of broth. Cut chicken into pieces. Layer stuffing, chicken and soup in a 9x13 well greased casserole. Cover with rest or soup mixture. Bake uncovered at 350°F for 45 minutes, until brown.

Author's Comments

Serve with a fresh garden salad and hot rolls. Great for company or the family.

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