Chicken and Stuffing Casserole
INGREDIENTS:
2 Chickens - cooked and diced 2 Eggs - beaten
1 6 oz pkg Stove Top herb 2 c Chicken broth
-flavor 1/3 c Celery
1 cn Crm of mushroom soup 1/3 c Onion
1/4 c Margarine (melted) 1/2 c Milk
2 Chickens - cooked and diced 2 Eggs - beaten
1 6 oz pkg Stove Top herb 2 c Chicken broth
-flavor 1/3 c Celery
1 cn Crm of mushroom soup 1/3 c Onion
1/4 c Margarine (melted) 1/2 c Milk
Combine all ingredients -
mix well. Put in greased 13x9 dish or pan. Bake 45 min at 350. Let stand 15 min. 8-10 servings.
"That's the official recipe but here's what I do. Since I'm so lazy I just buy the boneless skinned chicken breasts and poach them in the microwave. I don't use margarine, I use butter. It calls for 2 cups of broth but I just use one 14 1/2 oz can -
works fine. And I don't put mine in a 13x9 pan -
do you have any corning ware stuff? It fits real nice in their oval casserole ~ 2 quart I think." (Notes above by Chris)
mix well. Put in greased 13x9 dish or pan. Bake 45 min at 350. Let stand 15 min. 8-10 servings.
"That's the official recipe but here's what I do. Since I'm so lazy I just buy the boneless skinned chicken breasts and poach them in the microwave. I don't use margarine, I use butter. It calls for 2 cups of broth but I just use one 14 1/2 oz can -
works fine. And I don't put mine in a 13x9 pan -
do you have any corning ware stuff? It fits real nice in their oval casserole ~ 2 quart I think." (Notes above by Chris)