Shelly's Recipe

CHICKEN AND DRESSING CASSEROLE

Category: Casseroles - Chicken and Turkey

4 large chicken breasts or 1 (2-1/2 to 3 lb) broiler-fryer, cut up.
1 can cream of chicken and cream of mushroom soups, undiluted
1 (8-oz) pkg. herb-seasoned stuffing mix
1/2 cup butter, melted

Cook chicken in boiling water until tender. Remove from broth. Strain broth, reserving 2-2/3 cups. Bone chicken, and cut meat into small pieces; set aside.

Combine chicken soup with half the broth; mix well and set aside. Combine mushroom soup with remaining broth; mix well and set aside.

Combine stuffing mix and butter; reserve 1/4 cup for garnish. Spoon half of remaining stuffing mixture in a lightly greased 13x9 inch baking dish; top with half the chicken. Cover with chicken soup mixture; repeat layers. Pour mushroom soup over layers; sprinkle with reserved stuffing mixture. Cover and refrigerate over night.

Remove casserole from refrigerator 15 min before baking. Uncover and bake at 350 for 30-45 minutes. Serves 8-10