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Chicken Vegetable Casserole Recipe

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This recipe for Chicken Vegetable Casserole, by , is from Garris Chapel United Methodist Church , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Norma Vinson
Added: Friday, July 3, 2009

Category:
Category:

Ingredients:  
Ingredients:  
3 lbs. cooked chicken (cut up)
1 can cream of mushroom soup
1 can cream of chicken soup
2 1/2 soup cans chicken broth
16 oz. frozen vegetables
1 1/2 tubes Ritz crackers(crushed)
1 stick butter or margarine melted
Pepperidge Farm stuffing mix

Directions:
Directions:
Cook chicken (do not add salt). Debone, save broth. Cook veggies til crispy done (unseasoned) . Mix cracker crumbs with Pepperidge Farm stuffing and melted margarine. Put a little of this mixture in bottom of dish. Spread chicken over stuffing mixture. Mix soups and broth. Drain veggies and spread over chicken. Then pour soups over all. Mix rest of crackers and margarine mixture over top. Bake for approximately 45 mins. in 350 oven. Casserole will be bubbly. Let stand for 10 mins. before serving.

 

 

 

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