6 chicken breast, boiled
1 can cream of mushroom soup
1 can cream of chicken soup
2 c. chicken broth
1 pkg. Pepperidge Farm herb
1 stick butter
Debone boiled chicken breasts, and put them in the bottom of the
casserole dish. In a bowl mix cream of mushroom soup, cream of chicken
soup and 1 cup chicken broth. Pour over the chicken. Combine the
remaining 1 cup chicken broth, butter and Pepperidge Farm herb season
mix. Spread over top of chicken mixture. Bake at 350 degrees for 25 to 30
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