Chicken Pepperidge Farm Casserole
Recipe in the Pot-Luck cookbook
- 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
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.