Chicken Casserole

• 1 large fryer (about 4 or 5 lb.) or leg quarters or 4 or 5 large chicken breasts
• 1 (8 oz.) pkg. corn bread stuffing
• 1 (8 oz.) pkg. herb stuffing
• 1 c. cream of celery soup
• 1 c. cream of mushroom soup
• 2 1/2 c. chicken broth
• 1 1/2 sticks margarine or butter

1. Cook chicken until tender.
2. Cool.
3. Remove bones and skin. Melt margarine or butter in 13 x 9 x 2-inch baking dish.
4. Mix stuffing mix in the melted margarine or butter.
5. In Dutch oven or large pan, mix the soup and chicken broth.
6. Add stuffing mix and chicken.
7. Save about 1 1/2 cups of stuffing to put on top of casserole.
8. Pour mixture back into baking dish butter was melted in.
9. Bake 30 to 40 minutes at 425u0b0 or until brown on top.
10. Recipe may be divided.

fryer, corn bread stuffing, herb stuffing, cream of celery soup, cream of mushroom soup, chicken broth, margarine

Taken from www.cookbooks.com/Recipe-Details.aspx?id=678244 (may not work)