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

Chicken Pepperidge Farm Caserole Recipe

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This recipe for Chicken Pepperidge Farm Caserole, by , is from Seasoned with LOVE, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Elaine Dack
Added: Saturday, March 25, 2006

Category:
Category:

Ingredients:  
Ingredients:  
4 whole chicken breasts, halved
2 (10 3/4 oz) cans cream of chicken soup
1 c. milk
7 oz. pkg Pepperidge Farm herb seasoned stuffing mix
1/2 c. butter
1 can mushrooms, sliced

Directions:
Directions:
Heat oven to 350 degrees. Simmer chicken breasts in water to cover for 1 1/2 hours, or until very tender. Save 1 cup of the broth. Cut up chicken. Arrange in 9x13x2" glass baking dish. In small bowl, combine soup and milk; pour over chicken. Sprinkle stuffing mix over chicken. In small saucepan, heat reserved chicken broth and butter to boiling. Pour over stuffing. Bake 45 minutes.

Number Of Servings:
Number Of Servings:
8

 

 

 

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