From the kitchen of Marlene Knewasser.   I  found this recipe in
1975 when we lived in Ohio.  We used to make it for our church
suppers because it was easy.  One comment on freezing it...You
can make it ahead and freeze, but the stuffing should be made
fresh before you bake it, because I think it gets very soggy and  
"yucky".  That's why I save all of my broth when I cook meat and
veggies, then freeze in 1 or 2 cup containers.  Easy to defrost
and use later for soups, etc.
1 whole chicken cooked and cubed  (I use about 4 cups
diced white meat)
1 c chicken broth
1 can cream of chicken soup ( I use low fat)
1 can cream of mushroom OR cream of celery soup
Salt and pepper

Topping:
Mix together in a bowl:
8 oz. package  Pepperidge Farm Stuffing
1 stick butter melted
1 cup  chicken broth

Cook 1 whole chicken, & save broth.

When cool, de-bone and cut chicken into pieces.  (I use about 2
whole chicken breasts, cubed, use your judgement on the
amount.)   Place chicken pieces into a 13x9 pan. Pour 1 cup
broth, and 2 cans of soup over the chicken. Mix together and
spread evenly in dish.

Put together the stuffing mixture. Spread topping evenly over
the chicken.
Bake at 375 for 30-40 minutes or until stuffing is golden brown.
Serves 4-6 people.
"If we would listen to our kids, we'd discover
that they are largely self-explanatory."
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Chicken Casserole
Chicken Casserole