Chicken and Dressing Casserole

• 1/2 cups Chopped Onion
• 1/2 cups Chopped Celery
• 2 Tablespoons Butter
• 4 cups Diced Cooked Chicken
• 1 can Cream Of Mushroom Soup
• 1 can Cream Of Celery Soup
• 4 ounces, weight Can Sliced Mushrooms (or Fresh)
• 1/2 cups Milk
• 1/2 cups Chicken Broth
• 1/2 packages Pepperidge Farm Stuffing
• 1 cup Chicken Broth
• 1 stick Margarine Or Butter, Melted

1. This needs to be made the night before.
2. Saute the onion and celery in 2 T butter.
3. Add chicken, soups, mushrooms, milk and 1/2 cup chicken broth.
4. Mix well.
5. Place in a greased 9 x 13 pan.
6. Mix the dressing, 1 cup broth, and melted butter and spread over the chicken mixture.
7. Cover with foil and refrigerate overnight.
8. Let stand at room temperature for one hour before baking.
9. Bake at 350 degrees for 1 hour, removing the foil after it has baked 20 minutes.
10. For speed, you can use rotisserie chicken.
11. Its a very low cost meal if you buy a whole chicken, boil it and then take the meat off the bones.

onion, celery, butter, chicken, cream of mushroom soup, cream of celery soup, mushrooms, milk, chicken broth, stuffing, chicken broth, margarine

Taken from tastykitchen.com/recipes/main-courses/chicken-and-dressing-casserole/ (may not work)