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Thursday, February 17, 2011

Chicken Casserole

Chicken casserole


  • 3 cups cooked diced chicken
  • 1 can cream of mushroom soup
  • 1 can cream of chicken soup
  • 2 cups chicken broth
  • 1/2 cup melted butter
  • 1 package herb-seasoned stuffing mix, (6 to 8 oz)
  • 1 cup shredded cheese, Swiss or Cheddar


Combine soups and chicken broth; add diced chicken to the mixture. Add butter to dressing mix. Combine chicken mixture with the dressing mixture. Place in a 2 to 2 1/2-quart casserole and bake at 350° for 30 minutes. Top with shredded cheese during the last 5 minutes if desired

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