Chicken Stuffing Casserole

Ingredients:

3 boneless chicken breasts
1 can Cream of Chicken Soup
1 can Cream of Mushroom Soup
1 stick of margarine
1 small package/bag of Pepperidge Farm Seasoned "Herb" Stuffing (approx 8 oz)

Preparation:

In a large pot, cover the 3 chicken breasts with water to cover.
After bringing to a rolling boil on the stove, turn down heat and simmer
(covered) for one hour. Then, remove chicken from the broth, setting both the
chicken breasts and broth aside to cool. Once the chicken is cool enough,
pull meat apart into small pieces and divide in half.

Preheat oven to 350 degrees.

Take your stick of margarine and melt in the microwave.
Add the small package of stuffing to the melted butter and mix well.
Pour half the stuffing mixture into a 9 x 9 inch baking dish and
then add half of the pulled chicken pieces evenly over the top of stuffing.

Take your Cream of Mushroom soup, pour into a small bowl and add a
can of the cooled chicken broth and mix well. Pour this mixture on top
of the first chicken/stuffing layer and spread evenly on top.

Now, add the last of your stuffing on top of this mixture,
spreading as evenly as possible, followed by the remaining chicken pieces, and
the creamed can of Cream of Chicken soup that's been mixed with a can of the
chicken broth, and spread evenly on top of your last layer of chicken.

Bake (uncovered) at 350 degrees for one hour.

Serves 4-6
Cost: Approx $9 ($1.75/serving)

*Recipe courtesy of Amy H.