Chicken Casserole Supreme

• 1 (8 oz.) pkg. Pepperidge Farm herbed stuffing mix
• 6 each chicken breast halves, cooked and diced (save broth from chicken)
• 1 can creamy chicken mushroom soup
• 1 carton sour cream
• 3 green onions, chopped
• 1 pkg. sliced almonds (small)
• salt
• 1 stick butter, melted
• pepper
• dry white wine

1. Spray 9 x 13-inch casserole with Pam.
2. Moisten 3/4 of the stuffing mix with some of the chicken broth.
3. Pat down evenly in casserole.
4. Place diced chicken on top.
5. In medium size bowl, combine soup and 1/2 soup can of white wine.
6. Mix sour cream, mushrooms, green onions, salt and pepper; pour over chicken.
7. Mix remaining stuffing mix with 1 stick butter.
8. Sprinkle over top of casserole.
9. Bake at 350u0b0 for about 30 minutes.
10. Serves 6 to 8.

chicken breast halves, chicken mushroom, sour cream, green onions, almonds, salt, butter, pepper, white wine

Taken from www.cookbooks.com/Recipe-Details.aspx?id=255695 (may not work)