6 boneless chicken breasts
salt and pepper
2 cans cream of chicken soup
1 c. milk
¾ bag of Pepperidge Farm stuffing mix
1 stick butter
1 c. chicken broth
Boil chicken breasts 20-30 min. Cut up and place in 9 x 13 pan and sprinkle with salt and pepper. In a separate bowl mix soup and milk and pour over chicken. Pour stuffing over casserole. Melt butter and mix with chicken broth. Pour over casserole. Bake at 350 for one hour.
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