Chicken and Stuffing Casserole

Contributed By: Kay Davis


4 whole chicken breasts--boil with onion and save 1 cups of the broth
1 cups peas
1 cup mushrooms, sliced


Mix together 1 can cream of celery soup, 1 can cream of chicken soup, 1 cups of milk and set aside
Melt 2/3 cup of butter, add 1 cups of the broth and a bag of Pepperidge Farm Country Style herb stuffing
Break chicken into pieces into a 9X13 pan, sprinkle with peas and mushrooms. cover with soups and spoon the stuffing mix over the top. Cover with foil.
Bake at 350 for 45 minutes.

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