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Chicken Casserole Recipe

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This recipe for Chicken Casserole is from Nana's Favorites, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  

Category:
Category:

Ingredients:  
Ingredients:  
1-16 oz. package of Pepperidge Farm stuffing (herb seasoned)
1/2-1 cup butter
2 - 10 3/4 oz. cans cream soup (celery, mushroom, chicken)
1 - 5 oz. can evaporated milk
1/2 small onion, chopped
4 cups cooked chicken, chopped (Rotisserie chicken is good)
1 - 15 oz. can sweet peas or 2 cups frozen peas

Directions:
Directions:
Preheat oven to 350. In large pot, melt butter over medium-high heat. Add dry stuffing, stir to coat evenly with butter.

Layer 1/2 stuffing on bottom of an ungreased 9 x 13 baking dish. In large bowl, combine evaporated milk, cream soup, and onion. Gently fold in peas and chicken.

Pour chicken/soup mixture over stuffing in baking dish. Top with remaining stuffing.

Bake for 45 minutes, or until bubbling in the middle.

 

 

 

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