4 large chicken breasts or 1 (2-1/2 to 3 lb) broiler-fryer, cut up.

1 (10-3/4 oz) can cream of chicken soup, undiluted

1 (10-3/4 oz) can cream of mushroom soup, undiluted

1 (8-oz) pkg. herb-seasoned stuffing mix

1/2 cup butter or margarine, melted


Cook chicken in boiling water until tender. Remove from broth. Strain broth, reserving 2-2/3 cups. Bone chicken, and cut meat into small pieces; set aside.

Combine chicken soup with half the broth; mix well and set aside. Combine mushroom soup with remaining broth; mix well and set aside.





Combine stuffing mix and butter; reserve 1/4 cup for garnish. Spoon half of remaining stuffing mixture in a lightly greased 13 x 9 x 2 inch baking dish; top with half the chicken. Cover with chicken soup mixture; repeat layers. Pour mushroom soup over layers; sprinkle with reserved stuffing mixture. Cover and refrigerate over night.

Remove casserole from refrigerator 15 min before baking. Uncover and bake at 350 for 30-45 min. Yield: 8-10 servings.

(note: I did not have time to refrigerate the casserole, so I omitted some of the broth and baked it right away. It turned out fine.  Sandy)


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