Recipe - Chicken Casserole 2

One half cup Margarine
4 Chicken breasts, cooked and
boned
1 pack Stuffing mix (6 oz.0
1 cn Cream of Mushroom soup
1 cn Cream of Chicken soup
2 cup Chicken broth

Melt Margarine and combime with stuffing mix and mushroom soup that has
been diluted with 1 cup of the chicken both. Place One half of mixture in 9 X
13 baking dish. Layer chicken. Pour mushroom soup that has been diluted
with other cup of chicken broth over top. Bake at 350 for about 1 hr.
Modifications: Becky Hurt Coleman uses 8 ounce Pepperidge Farm corn bread or
Herb Seasoning as a stuffing mix.
Lida Hendrickson mixes a can of evaporated milk with her
soup and Stove Top stuffing mixed with chicken broth.
The Bumgarner Recipes submitted by Lynda Groat posted on COOKING echo by
Bud Cloyd
Posted to EATL Digest 11 November 96

Date: Tue, 12 Nov 1996 13:33:12 0500

From: Eileen & Bob Holze beck4@ASAN.COM