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2 chicken breasts, split in half and stewed 1 stick margarine 8 oz. pkg. Pepperidge Farm cornbread mix 1 can cream of mushroom soup, diluted with 1 c. broth 1 can cream of chicken soup, diluted with 1 1/4 c. broth Melt margarine. Add to Pepperidge Farm cornbread, mixing well. In greased casserole, place 1 layer of cornbread. Put 1 layer of chopped chicken over cornbread. Top with cream of mushroom soup. Top with another layer of cornbread mix and another layer of chicken. Pour over the cream of chicken soup. Top with layer of cornbread mix. Bake at 350 degrees about 30 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. |