Chicken Casserole

• 1 whole chicken
• 2 c. chicken broth
• 1 can cream of chicken soup
• 1 can cream of mushroom soup
• 1 can mushrooms (optional)
• 1 pkg. Pepperidge Farm stuffing
• 1 stick butter or margarine

1. Boil chicken (add no salt).
2. Skin and debone.
3. Reserve 2 cups chicken broth.
4. In a 9 x 13-inch pan, place half of chicken.
5. Mix 1 cup chicken broth and cream of chicken soup. Pour over chicken. Put remaining chicken on top of soup.
6. Take the other cup of broth and mix with the cream of mushroom soup.
7. Pour over the next chicken layer.
8. (If you are using mushrooms, use half each time with chicken layers.)
9. Melt butter and mix with the stuffing.
10. Put over top of second soup layer.
11. Cook in a 350u0b0 oven for 30 minutes.

chicken, chicken broth, cream of chicken soup, cream of mushroom soup, mushrooms, stuffing, butter

Taken from www.cookbooks.com/Recipe-Details.aspx?id=384355 (may not work)