Chicken Casserole

Great old-fashion comfort food to be sure! Recipe by Wanda Jones in the Cooking from the Heart Cookbook.

• Ready In: 1 hr 15 mins
• Serves: 6-8

Ingredients

• 4  whole chicken breasts
• 2 (10 ounce) cans  cream of mushroom soup
• 1  cup milk
• 1 (16 ounce) package Pepperidge Farm Herb Stuffing
• 1⁄2 cup butter, melted
• 1  cup chicken broth
•  salt and pepper, to taste

Directions

1. Cook chicken according to your preference (sautee, broil, boil), set aside and let cool to touch.
2. Cut up or tear into bite sized pieces and arrange in 9 x 13 -inch casserole pan prepared with non-stick cooking spray. Season chicken with salt and pepper according to your taste.
3. In medium bowl, combine soup and milk; pour over chicken. In same bowl, combine stuffing mix, broth and butter. Spread mixture over soup and chicken mixture.
4. Bake, uncovered in 350 degree oven for 1 hour.