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This recipe for Chicken/Stuffing Casserole, by Pam Everts, is from Parrish Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
4 Chicken breasts or 12 Chicken Tenders 1 Can Mushroom soup 1 Can Chicken soup 1 Large can evaporate milk 1 Pkg. Stovetop Stuffing Chicken Broth
Fry chicken, cut into bite size pieces and place in baking dish. Mix the soups and milk to a cream. Pour over the chicken. Make the stuffing as directed with chicken broth. Spread over the chicken mixture. Bake at 350 for 45 minutes. Do not salt as most of the ingredients are very salty.
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