Chicken Casserole

• 4 chicken breasts, skinned and deboned after cooking
• 1 can cream of mushroom soup
• 1 can cream of chicken soup
• 1 can chicken noodle soup
• 1 can Carnation milk
• 2 lb. flank steak
• 1 Tbsp. drippings or butter
• 1 medium onion, minced
• 2 c. bread cubes
• pinch of fresh crushed sage
• 2 tsp. cut-up parsley
• 1 stem celery, cut fine
• salt and pepper
• 1/2 c. milk
• 2 more Tbsp. drippings
• 2 sliced onions
• flour
• 1 c. boiling water

1. Lay the steak on a board and pound it.
2. Cook the minced onion in the 1 tablespoon of drippings.
3. Add breadcrumbs, seasoning, celery, parsley and milk, then spread the mixture over the steak. Roll it up like a jelly roll and tie it with string so it looks like a little body.
4. Dredge the body with flour, brown it all around in the 2 tablespoons of drippings.
5. Cover it with the sliced onions.
6. Pour boiling water into the pan.
7. Cover tightly and simmer for 2 1/2 to 3 hours.
8. Or bake it in a tightly covered roaster at 350u0b0 for 2 hours.
9. When the body is tender and brown, a cup of sour cream may be added to make a marvelous gravy.

chicken breasts, cream of mushroom soup, cream of chicken soup, chicken, carnation milk, flank steak, butter, onion, bread cubes, sage, parsley, celery, salt, milk, drippings, onions, flour, boiling water

Taken from www.cookbooks.com/Recipe-Details.aspx?id=793518 (may not work)