Chicken Casserole

Chicken Casserole

  4 large chicken breasts
  1 small pkg. Pepperidge Farms Herbal Stuffing Mix (7 oz.)
  1 stick butter/margarine
  1 can Cream of Chicken Soup
  1 can Cream of Mushroom Soup

  Boil chicken, cool, bone and shred. Reserve liquid.
  melt butter. Stir into stuffing mix. Place 1/2 chicken
  and 1/3 stuffing mix in bottom of casserole dish.
  Add mushroom soup diluted with 1 soup can
  of chicken broth. add rest of chicken and another
  1/3 stuffing mix. Add chicken soup diluted with 1
  soup can of chicken broth and top with balance
  of stuffing mix. Bake at 350 degrees for 40 min.

  Note: you can use leftover turkey at Thanksgiving and
  Christmas and use canned broth.

  This recipe comes from a good friend in Colorado,
  Betti.