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Chicken Casserole Recipe

   
 

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     Chicken Casserole

Category   Entrees - Maindishes
Sub Category   None

Ingredients
1 pack of Pepperidge Farm Herb Seasoned Stuffing (Blue bag, 16oz)
1 Family Pack of Boneless, Skinless Chicken Breasts
2 Cans Cream of Chicken Soup
 

Instructions
Preheat the oven to 375 Boil the chicken, and lay it a side to cool - save the water that's in the pan Layer a Casserole dish with half of the bag of Stuffing and using the water the chicken was boiled in moisten the stuffing. Cut/tear the chicken into small pieces and make a layer over the stuffing.
Mix the two cans of Cream of Chicken soup with one can of water. Pour over top of the chicken. Make a top layer with the rest of the stuffing and moisten with the water. Bake 35-45 minutes on 375. You know the casserole is done when you can see the Cream of Chicken bubbling up over the edge.
This is super easy. If you want to make it the day before only cook it for about 30 minutes and leave it in the fridge overnight. The next day you can put a few small drops of butter randomly over the top to keep the stuffing from burning while it heats up for 10 - 20 more minutes.


Originally Submitted
12/23/2009





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