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Ingredients
- 6 chicken breasts
- 3/4 c chopped onion
- 6 stalks celery chopped
- 3 cans cream of chicken soup
- 1 c. mayo
- 1 pkg peppridge farm stuffing (fine not cubed)
- 3 eggs
- 1/4 c. melted butter
Preparation
Step 1
Saute chicken (break into bite sized pieces). Put chicken in caserole pan. Saute onions and celery in a little bit of butter (about 10 minutes).
Add soup and mayo to that and heat through.
Pour mixture over chicken then mix stuffing with beaten eggs and melted butter. Pour over soup mixture. Bake covered at 325 degrees for 1 hour. Uncover at end to brown.
*Can be frozen ahead of time