Chicken And Dressing Casserole

• 4 large chicken breasts
• 1 (10 3/4 oz.) can cream of chicken soup (undiluted)
• 1 (10 3/4 oz.) can cream of mushroom soup (undiluted)
• 1 (8 oz.) pkg. herb seasoned stuffing mix (I use Pepperidge Farm)
• 1/2 c. butter or margarine, melted

1. Cook chicken in boiling water until tender.
2. Remove chicken from broth.
3. Strain broth, reserving 2 2/3 cups.
4. Bone chicken and cut into small pieces; set aside.
5. Combine chicken soup with half the broth; mix well and set aside.
6. Combine mushroom soup with remaining broth; mix well and set aside.
7. Combine stuffing mix and butter.
8. Reserve 1/4 cup for garnish.
9. Spoon half of remaining stuffing mixture into a lightly greased 13 x 9 x 2-inch baking dish; top with half the chicken.
10. Cover with chicken soup mixture. Repeat layers.
11. Pour mushroom soup over layers.
12. Sprinkle with reserved stuffing mixture.
13. Cover and refrigerate overnight. Remove casserole from refrigerator 15 minutes before baking. Uncover and bake at 350u0b0 for 30 to 45 minutes.
14. Yield:
15. 8 to 10 servings.

chicken breasts, cream of chicken soup, cream of mushroom soup, herb seasoned stuffing mix, butter

Taken from www.cookbooks.com/Recipe-Details.aspx?id=235918 (may not work)