Submitted by: Barbara M.
Barbara says, “This has become a family favorite. We like it layered because it keeps the chicken tender - always moist and never dried out. Wonderful flavors!”
Ingredients:
1 can cream of mushroom soup
1 can of cream of celery soup (or cream of chicken)
1 16 oz. bag of Pepperidge Farm® stuffing mix - (White & Wheat - not the Cornbread)
1 boiled chicken - save broth - (cut/tear chicken into small pieces - do not put into the stuffing mixture)
1 stick of margarine, melted
1 medium to large onion, diced
3 eggs, beaten
Salt to taste
Directions:
Preheat oven to 350°. Mix eggs, soups, margarine and onion. Add stuffing mix and start adding the broth and mix well. Add broth until the mixture is very moist. It will absorb the broth so I usually wait about 10 minutes and if it still isn’t moist, I add some more broth and stir some more. Grease a 9x11 casserole dish with margarine. Put a layer of the dressing mixture in the bottom of the dish. Add your chicken pieces next. Put the rest of the dressing mixture as the top layer. Bake for 1-1.5 hours. A toothpick inserted in the center should come out clean when it’s done.