3-4 lb. whole chicken
1 can cream of celery soup
1 can cream of chicken soup
8 oz. sour cream
8 oz. pkg. Pepperidge Farm stuffing mix
1 c. chicken broth
1/2 c. butter, melted
Boil chicken in a small amount of seasoned water; retain broth.
Remove meat from bones and put into a 9 x 13 casserole dish.
Combine soups with sour cream; pour over chicken. Press dry
stuffing mix lightly over cream mixture. Pour melted butter over
dressing. Top with chicken broth. Cover with foil and bake at 350
for 45 minutes. Uncover and continue cooking for 15 minutes.
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