Saturday, January 18, 2014

Chicken Casserole

This is sooo good! I got the recipe from my mom's school cook book. Doris Philips is the wonderful lady behind this scrumptious and simple recipe. It's creamy and mom, sister, and me couldn't get enough of it!

  • 3 or 4 chicken breasts or 6 to 8 chicken tenderloins
  • 1 1/4 cups chicken broth
  • 1 can cream of celery soup
  • 1 can cream of chicken soup
  • 1 package Pepperidge Farm
  • 1 stick of margarine of butter
  • Wash chicken breasts and place in a large pot
  • Fill the pot with water until chicken is covered
  • Bring to a boil
  • Remove from heat and reduce heat to low
  • Return to heat for 20 to 25 minutes or until chicken is cooked through
  • Drain

  • Preheat oven to 350
  • Place in a bowl and shred in to bite sized pieces with fingers or 2 forks
  • In a medium bowl combine soups and broth and mix together

  • In a 9 by 13 inch baking dish pour half of stuffing mix into the bottom

  • Put shredded chicken on top of stuffing

  • Pour soup mixture on top of chicken

  • Pour remaining stuffing on top and press lightly

  • Melt butter and drizzle over the casserole

  • Bake for 30 minutes and enjoy!!

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