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Chicken Pepperidge Farm Casserole


Recipe in the Pot-Luck cookbook

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  • 4 Whole chicken breasts, halved
  • 2 (10 3/4 ounce) cans condensed cream of chicken soup
  • 1 Cup milk
  • 7 oz package Pepperidge Farm herb seasoned stuffing mix
  • 1/2 cup margarine or butter


Servings 8


Step 1

Heat oven to 350 degrees
Simmer chicken breasts in water to cover for 1 1/2 hours
Save 1 cup broth. Cut up chicken.
Arrange in 9x13x2 inch glass baking dish.
In a small bowl, combine soup and milk; pour over chicken.
Sprinkle stuffing mix over chicken. In small saucepan, heat reserved chicken broth and butter to boiling. Let butter melt. Pour over stuffing. Bake 1 hour.

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