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Chicken casserole

Yield: 5 servings

Ingredients:

• 1/2 c Margarine 1 cn Cream of Mushroom soup
• 4 Chicken breasts cooked and 1 cn Cream of Chicken soup -boned 2 c Chicken broth
• 1 pk Stuffing mix (6 oz.0 Melt Margarine and combime with stuffing mix and mushroom soup that has been diluted with 1 cup of the chicken both. Place 1/2 of mixture in 9 X
• 13 baking dish. Layer chicken. Pour mushroom soup that has been diluted

Instructions:

with other cup of chicken broth over top. Bake at 350 for about 1 hr. Modifications: Becky Hurt Coleman uses 8 oz Pepperidge Farm corn bread or Herb Seasoning as a stuffing mix. Lida Hendrickson mixes a can of evaporated milk with her soup and Stove Top stuffing mixed with chicken broth. The Bumgarner Recipes submitted by Lynda Groat posted on COOKING echo by Bud Cloyd

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