Chicken Casserole

• 1 whole chicken, cooked and boned (save broth)
• 1 can cream of chicken soup
• 1 can cream of chicken mushroom soup
• 1 small can cream
• 1 large bag cornbread stuffing
• 1 large bag seasoned stuffing
• 1/2 stick butter

1. Grease a 9 x 13-inch pan; tear the chicken into small pieces. Put celery and chicken soup into a large pot.
2. Take empty soup cans and divide the cream into each and fill with water.
3. Put all the ingredients in the pot and heat.
4. Use broth from cooked chicken.
5. Melt butter in the broth. Use 3/4 bag of each stuffing and mix with broth until it is soft.
6. Cover bottom and sides of pan with stuffing and pour chicken mixture in the pan.
7. Crumble rest of stuffing over the mixture.
8. Bake at 350u0b0 for 1 1/2 hours.

chicken, cream of chicken soup, cream of chicken mushroom soup, cream, stuffing, stuffing, butter

Taken from www.cookbooks.com/Recipe-Details.aspx?id=415890 (may not work)