Sue'S Chicken And Stuffing Casserole

• 8 oz. bag of Pepperidge Farm Herb Stuffing
• 8 oz. Evaporated Milk
• 2 cups Chicken Broth
• 1 onion, chopped
• 1 can Cream of Chicken Soup (can also use Cream of Mushroom or Cream of Celery)
• 3/4 stick Margarine
• 5 boneless, skinless Chicken Breasts

1. 1. Boil Chicken and reserve 2 cups of the broth. Tear cooled chicken apart and set aside.
2. 2. Preheat oven to 350 degrees.
3. 3. Butter 9 x 13 casserole dish.
4. 4. Mix stuffing and butter and place half of the mixture in the bottom of the casserole dish.
5. 5. Mix the shredded chicken, evaporated milk, broth, onion, and soup together. Heat in a saucepan until boiling. Pour mixture over the stuffing mixture in the casserole dish.
6. 6. Layer remaining half of stuffing mixture on top of soup mixture.
7. 7. Bake for 15-20 minutes until hot and bubbly.

stuffing, milk, chicken broth, onion, cream of chicken soup, margarine, chicken breasts

Taken from www.epicurious.com/recipes/member/views/sues-chicken-and-stuffing-casserole-50105228 (may not work)