Ingredients
- 4 large chicken breasts or 1 (2 1/2 to 3 pound) broiler-fryer, cut up
- 1 (10 3/4 ounce) can cream of chicken soup, undiluted
- 1 (10 3/4 ounce) can cream of mushroom soup, undiluted
- 1 (8 ounce) package herb-seasoned stuffing mix
- 1/2 cup butter or margarine, melted
Preparation
Step 1
Cook chicken in boiling water until tender. Remove chicken from broth. Strain broth, reserving 2 2/3 cups. Bone chicken, and cut meat into small pieces; set aside.
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Combine chicken soup with half the broth; mix well and set aside. Combine mushroom soup with remaining broth; mix well and set aside.
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Combine stuffing mix and butter; reserve 1/4 cup for garnish. Spoon half of remaining stuffing mixture into a lightly greased 13 x 9 x 2-inch baking dish; top with half the chicken. Cover with chicken soup mixture; repeat layers. Pour mushroom soup over layers; sprinkle with reserved stuffing mixture. Cover and refrigerate overnight.
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Remove casserole from refrigerator 15 minutes before baking. Uncover and bake at 350deg for 30 to 45 minutes. Yield: 8 to 10 servings.