Author
Unknown
Recipe
| Measurements | Ingredients |
|---|---|
| 1 large | Chicken Fryer |
| 1 large | Chicken (Cooked and Boned) |
| 2 cans | Cream of Chicken Soup |
| 6 Tablespoons | Broth (for diluting soup) |
| 4 cups | Pepperidge Farm Herb Seasoned Stuffing |
| 2 1/4 cups | Broth (for stuffing) |
| 1 stick | Butter (Melted) |
| 1 cup | Broth (for pouring over mixture) |
Instructions
- Spread cooked and boned chicken (or turkey) in an oblong pan.
- Spread the soup, diluted with 6 tablespoons of broth, over the meat.
- Mix the stuffing, 2 1/4 cups of broth, and melted butter.
- Spread over the soup.
- Pour 1 cup of broth over the mixture in the pan.
- Cover the pan with foil and bake at 350 degrees for 45 minutes.
- Uncover.
- Bake another 15 minutes.
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