2cupscooked chickencut up (boil, bake or use a rotisserie chicken)
1pkg of Pepperidge farm cornbread stuffing mixdo not mix use as is
Soup Mix:
1cancream of mushroom soup
1cancream of chicken soup or 1 cup sour cream
1cupof chicken broth
1/2stickunsalted butter
1ribcelery, chopped
1smallonion, chopped
1largeegg
1tspsage
1/8tspSalt and pepper to taste
Instructions
Cook chicken (or use a rotisserie chicken)
Melt butter in casserole dish (this also greases the pan).
Pour melted butter into a bowl.
Add to your butter the cream of mushroom soup, cream of chicken soup (or you can substitute 1 cup sour cream) chicken broth, celery, onion, 1 egg, sage and salt and pepper to taste.
In buttered casserole dish, place a layer of Pepperidge Farm stuffing mix, a layer of chicken, a layer of soup mix, a layer of Pepperidge Farm stuffing mix (be sure your top layer is stuffing mix).
Bake 350 for 45 minutes.
If you are preparing for the freezer BAKE and then thaw and reheat.
Notes
This recipe comes from my college roommate Christa. Thanks for sharing it with our readers!