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Instructions |
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Cook chicken in boiling water until tender. Remove chicken from broth, reserving 2-2/3 cups. Cut meat into small pieces when done.
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Combine chicken soup with half the broth, mix well and set aside. Combine mushroom soup with remaining broth; mix well and set aside.
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Combine stuffing mix and butter; reserve 1/4 cup for garnish. Spoon half of remaining stuffing mixture in a lightly greased 13x9x2 inch baking dish; top with half the chicken. Cover with chicken soup mixture; repeat layers. Pour mushroom soup over layers; sprinkle with reserved stuffing mixture. Cover and refrigerate overnight.
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Remove casserole from regrigerate 15 minutes before baking. Uncover and bake at 350 degrees for 30 to 45 minutes. Yield; 8 to 10 servings.
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Originally Submitted
1/2/2010
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