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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. 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. |