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Chicken Casserole Recipe

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

Contributor:  
Contributor:  
Olive Whitelock, Seaford, DE
Added: Sunday, October 19, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 CHICKEN, COOKED, BONED AND DICED
1 - (6 OZ.) PKG. PEPPERIDGE FARM STUFFING
1 - CUP SOUR CREAM
1 - CAN CREAM OF CHICKEN SOUP
1 - STICK MARGARINE
1 - CUP CHICKEN BROTH

Directions:
Directions:
MELT MARGARINE AND MIX WITH STUFFING. PUT HALF STUFFING MIXTURE IN 9 X 13 PAN. SPREAD CHICKEN OVER MIXTURE. POUR 1/2 CUP BROTH OVER ALL. COMBINE SOUR CREAM AND SOUP; SPREAD OVER CHICKEN. TOP WITH REMAINING STUFFING AND POUR REMAINIGN BROTH OVER ALL. BAKE 350 DEGREES FOR 30 MINUTES.

 

 

 

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