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chicken/turkey, shredded (enough to cover bottom of casserole dish) 1 can cream of chicken 1 can cream of mushroom 1 c. milk Topping: 1 bag dried Pepperidge Farm cornbread dressing 1 stick melted butter 1 beaten egg Preheat oven to 350 degrees. Place deboned cooked chicken or turkey (torn into pieces) into bottom of 9 x 15 casserole dish. Mix cream of chicken soup, mushroom soup and milk together; pour mixture over chicken. Topping: Mix dried Pepperidge Farm cornbread dressing with egg and melted butter or margarine. Spoon over chicken and soup mixture. Bake at 350 degrees for 35 to 45 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. |