Kay's Chicken Casserole

By Joan_Z

Ingredients

• 2 whole Frying chickens (3 to 3 1/2 lbs each) roasted
• 1 10 oz Can condensed Cream of Chicken Soup
• 1 10 oz Can Cream of Celery Soup
• 1 10 oz Can Cream of Mushroom Soup
• 2 14 oz Cans Chicken broth
• 1 16 oz Pkg Cornbread stuffing
• 1/2 cup (1 stick) butter - melted

Preparation

Step 1

Preheat oven to 400 degrees. Pick all the chicken meat off the bones and set aside.

In a large bowl, add cream of chicken soup, cream of celery soup, cream of mushroom soup, and chicken broth. Mix well and set aside.

In another large bowl, add stuffing mix. Pour in the melted butter. Stir to mix well and set aside.

In a 9x17 inch baking pan, spread chicken pieces evenly over bottom. Layer half of the buttered crumbs on top. Add soup mixture to cover crumbs. Top evenly with remaining crumbs. Cover pan with foil.

Bake 45 minutes to 1 hour or until bubbly, removing foil for last 20 minutes of cooking time.