|
|
|
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. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |