Chicken Casserole

• 1 pkg. Pepperidge Farm cornbread stuffing mix (herb season)
• 2 sticks butter, melted
• 1 can mushroom soup
• 1 1/2 c. chicken stock
• 1/8 tsp. cayenne
• salt and pepper
• 4 helpings rice
• 1 (4 oz.) can mushrooms
• 3 1/2 c. cooked chicken, diced
• 1/2 c. raw onion, chopped
• 1/2 c. diced celery
• 1/4 c. mayonnaise
• 2 to 4 c. shredded Cheddar cheese

1. Boil whole chicken in water until done.
2. Debone meat when cool.
3. Cook rice as directed on package.
4. Combine all other ingredients together.
5. Layer in casserole dish the rice and chicken mixture and top with stuffing and butter mixture.
6. Spread shredded cheese on top.
7. Bake at 325u0b0 for 20 minutes or until cheese melts on top.

stuffing mix, butter, mushroom soup, chicken stock, cayenne, salt, helpings rice, mushrooms, chicken, onion, celery, mayonnaise, cheddar cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=643433 (may not work)