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CHICKEN CASSEROLE Recipe

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This recipe for CHICKEN CASSEROLE, by , is from The Savage Family Cookbook , 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:  
Tamara Thomas

Category:
Category:

Ingredients:  
Ingredients:  
1 (16 ounce) packages Pepperidge Farm stuffing ( herb seasoned-blue package)
-1 cup butter
2 (10 3/4 ounce) cans cream soup ( celery, mushroom, chicken)
1 (5 ounce) cans evaporated milk
small onion, chopped
4 cups cooked chicken, chopped ( rotisserie chicken works great!)
1 (15 ounce) cans 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 soups, 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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