From the kitchen of Marlene Knewasser
Casserole:
Place in an ungreased 13×9 pan:
4c chicken, cooked and cubed
Add to chicken:
1 c chicken broth
1 can cream of chicken soup (I use low fat)
1 can cream of mushroom OR cream of celery soup
Stir together, spread flat.
Season with:
Salt and pepper
Topping:
Mix together in a bowl:
8 oz. package Pepperidge Farm Stuffing
1 stick butter melted
1 cup chicken broth
Spread topping evenly over the chicken.
Bake at 375 for 30-40 minutes or until stuffing is golden brown.
Serves 4-6 people.
NOTES:
- 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.” – Marlene
- I cook a whole chicken and put the broth in 1 or 2 cup containers to freeze. Easy to defrost and use later for soups, etc. -Marlene
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