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4 to 5 chicken breasts
2 cans cream of chicken soup
1 lb. bag Pepperidge Farm stuffing
1 c. Uncle Ben's white rice

Prepare rice as directed. Boil chicken and remove from bone.
Cut into small pieces and place in bottom of 10 x 13 casserole
dish. Mix cream of chicken soup with 1 to 1 1/2 can water. Put
rice on top of chicken and pour on soup mixture. Use broth from
cooking chicken to moisten stuffing mix and spoon on top of
casserole. Bake at 375 degrees until soup begins to bubble up and/or
stuffing is slightly browned.

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