Chicken And Broccoli Casserole

• 3 to 3 1/2 lb. prime parts chicken
• 1 1/2 stalks broccoli
• 1 1/2 to 2 c. sliced mushrooms
• 2 cans cream of chicken soup
• 2 c. shredded Cheddar cheese
• 1/2 small pkg. Pepperidge Farm herb seasoned dressing
• 4 Tbsp. margarine

1. In a large pot, boil chicken until thoroughly cooked in just enough water to cover top of chicken.
2. Add salt to season if desired.
3. Place chicken in a bowl to cool.
4. Reserve 1 3/4 cups of the chicken broth.
5. Meanwhile, cut up the broccoli into very small flowerets.
6. Cover the bottom of a 9 x 13-inch dish with the broccoli.
7. Then lay the sliced mushrooms over the broccoli.
8. After the chicken has cooled enough to handle, discard skins and debone. Shred chicken with hands into small pieces.
9. Layer shredded chicken over the mushrooms.
10. Empty the cans of cream of chicken soup in a medium bowl; add the reserved broth and stir until smooth.
11. Pour soup mixture over the chicken.
12. Sprinkle the shredded cheese evenly over the soup.
13. In a large skillet over medium-high heat, melt the margarine and add the dressing.
14. Heat and lightly stir until light brown.
15. Sprinkle dressing evenly over the cheese.
16. Place the casserole in 350u0b0 oven for approximately 30 minutes or until bubbly.

prime parts chicken, stalks broccoli, mushrooms, cream of chicken soup, cheddar cheese, dressing, margarine

Taken from www.cookbooks.com/Recipe-Details.aspx?id=918860 (may not work)