Shepherd's Pie #2
INGREDIENTS:
1/2 c Margarine 1 cn Cream of Mushroom soup
4 Chicken breasts, cooked and 1 cn Cream of Chicken soup
-boned 2 c Chicken broth
1 pk Stuffing mix (6 oz.0
1/2 c Margarine 1 cn Cream of Mushroom soup
4 Chicken breasts, cooked and 1 cn Cream of Chicken soup
-boned 2 c Chicken broth
1 pk Stuffing mix (6 oz.0
Melt Margarine and combime with stuffing mix and mushroom soup that has been diluted with 1 cup of the chicken both. Place 1/2 of mixture in 9 X 13 baking dish. Layer chicken. Pour mushroom soup that has been diluted with other cup of chicken broth over top. Bake at 350 for about 1 hr.
Modifications: Becky Hurt Coleman uses 8 oz Pepperidge Farm corn bread or Herb Seasoning as a stuffing mix.
Lida Hendrickson mixes a can of evaporated milk with her soup and Stove Top stuffing mixed with chicken broth.
The Bumgarner Recipes submitted by Lynda Groat
Modifications: Becky Hurt Coleman uses 8 oz Pepperidge Farm corn bread or Herb Seasoning as a stuffing mix.
Lida Hendrickson mixes a can of evaporated milk with her soup and Stove Top stuffing mixed with chicken broth.
The Bumgarner Recipes submitted by Lynda Groat