"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Chicken N' Stuffing Casserole Recipe

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This recipe for Chicken N' Stuffing Casserole, by , is from The Schwab Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Susan Schwab
Added: Wednesday, June 18, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 or 3 large chicken breasts, cooked and cooled & cut up into bite size pieces. Mix with 1 10 oz. can of Cream of Mushroom Soup, 1/2 pint of sour cream. Pour into bottom of a 9X9" buttered pan.

2 cups Pepperidge Farm Stuffing, 2/3 cup boiling water, 1/3 cup butter, 1 egg -beaten.

Spread over chicken mixture.

Directions:
Directions:
Bake 350 for 30 minutes.

Number Of Servings:
Number Of Servings:
8 servings
Preparation Time:
Preparation Time:
15 minutes
Personal Notes:
Personal Notes:
Also great with left over turkey!

 

 

 

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