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CHICKEN CASSEROLE
RECIPE PROVIDED BY GINA DILLENBECK
1 pkg. (16 oz) Pepperidge Farm Herb Dressing Mix (shredded not cubes)
1 ½ sticks of butter
1 can Cream of Mushroom Soup (diluted with 1 cup chicken broth)
1 can Cream of Chicken Soup (diluted with 1 cup chicken broth)
4 large chicken breasts
Stew chicken breast; pick meat off the bone into shredded size pieces, save the broth and set both aside. Melt butter and stir into the dressing. In a greased 9x13 baking dish put a thin layer of the dressing, ½ of the chicken and the can of Cream of Mushroom soup. Then layer again with a little more dressing, the rest of the chicken, the Cream of Chicken soup and end with the rest of the dressing. Bake at 350 degrees for 45 minutes.
Enjoy!
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