CHICKEN CASSEROLE

MY FRIEND SUZANNE'S RECIPE

Yield: 8 servings ( Serving Size: servings )
Community Recipe from

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Ingredients

  • 2 LBS CHICKEN PARTS, (OR I USE 1 WHOLE ROTISSERIE CHICKEN FROM THE GROCERY STORE)
  • 2 CANS CREAM OF CHICKEN SOUP
  • 1/2 CUP MILK
  • 1/2 LB. VELVEETA (the SMALL block is 1 lb!)
  • 2 CUPS PEPPERIDGE FARM STUFFING (I use Stovetop)
  • 2/3 CUP WATER
  • 1/3 CUP MELTED BUTTER

Preparation

  1. COOK SOUP, MILK AND CHEESE OVER LOW HEAT UNTIL CHEESE IS COMPLETELY MELTED.
  2. POACH, SAUTE OR BROIL CHICKEN UNTIL JUST DONE, OR USE THE ROTISSERIE CHICKEN...(MUCH EASIER AND JUST AS GOOD)
  3. COOL CHICKEN.
  4. CUT OR SHRED CHICKEN INTO BITE-SIZED PIECES.
  5. PUT CHICKEN IN 13X9 PAN AND POUR CHEESE MIXTURE OVER IT.
  6. FOR TOPPING:
  7. MIX STUFFING, WATER AND BUTTER AND SPREAD OVER TOP. (or make the Stovetop)
  8. BAKE @ 350 DEGREES FOR ABOUT 30 MIN. OR UNTIL CHEESE BUBBLES.
June 2013

This recipe is a personal recipe added by martycampbe11 and has not been tested or endorsed by MyRecipes.

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