Ingredients:
1 chicken
1 can cream of chicken soup
1 can cream of celery soup
1/2 cup milk
1 package Pepperidge Farm stuffing
1/4 cup margarine
Directions:
Boil chicken until tender.
Reserve broth.
When cool enough, debone and cut meat in small pieces.
Place chicken in bottom of greased casserole pan.
Mix soups and milk.
Put this over chicken.
Melt margarine, toss with dressing and moisten this with broth (I used about a cup and a half).
Layer on top of soup mixture and bake 30 minutes at 350F.
Servings: 6
Time preparation: 10 min.
Time total: 40 min.