Chicken Casserole
4 to 5 large chicken breast halves or 12 chicken strips
1 stick margarine
1/2 cup onion, chopped
1 can cream of chicken soup
1 can cream of mushroom soup
1 package Pepperidge Farm Herb Seasoned Stuffing Mix (use only 4 cups of stuffing mix)
2 cups chicken broth
Cook chicken in boiling water until tender. Reserve 2 cups of broth. If using chicken breasts debone chicken. Cut into medium sized pieces. Cook onion in melted margarine. Add stuffing mix and stir well. Spread half of stuffing mix in bottom of greased 10×13 or 10″ square shallow baking dish. Combine chicken pieces with soups and broth, stir well. Pour over stuffing mix and top with remaining stuffing mix. Bake at 350 degrees for 40 minutes.
This is my mom’s recipe and has been a family favorite for over thirty years. Please let me know if you try it. It’s delicious and reminds me of chicken and dressing, but without the extra time and effort.
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