"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Chicken and Stuffing Casserole Recipe

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This recipe for Chicken and Stuffing Casserole, by , is from The Robert S. Fouts Family and Friends Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lillian Earhart
Added: Wednesday, May 13, 2009

Category:
Category:

Ingredients:  
Ingredients:  
Cook, skin, debone and cut up one chicken
1 8 oz. package Pepperidge Farm dressing, dry
1/2 stick margarine, melted
1 can mushroom soup
1 can cream of chicken soup
2 cups chicken broth

Directions:
Directions:
Grease a 9 x 13 baking dish, layer stuffing, chicken and soup mixture. Make a second layer doing the same. Save a few stuffing crumbs to sprinkle on top. Bake at 350 for 45 minutes to 1 hour or 400 for 30 minutes.

 

 

 

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