chicken/turkey, shredded (enough to cover bottom of casserole dish)
1 can cream of chicken
1 can cream of mushroom
1 c. milk
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
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.
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