boneless skinless chicken breasts, 16 oz - 1 breast
1
package (6 oz)
Bread stuffing, cornbread, dry mix Peppridge Farm
10.75
ounces
Condensed Cream of Mushroom Soup
1
can (10.75 oz)
cream of chicken soup, condensed
1
cup
broth, chicken flavored
1/2
stick
butter
1
stalk, medium (7-1/2\" - 8\" long)
celery
1
medium (2-1/2\" dia)
Onion chopped
1
large
egg
1
teaspoon
sage
Steps
Sequence
Step
1
Cook chicken then cube
2
Melt butter in casserole dish (this also greases the pan)
3
Pour melted butter into a bowl
4
Add to your butter the cream of mushroom soup, cream of chicken soup, chicken broth, celery, onion, 1 egg, and sage.
5
In buttered casserole dish, place a layer of Pepperidge Farm Cornbread stuffing mix, a layer of chicken, a layer of soup mix, a layer of Pepperidge Farm Cornbread stuffing mix (be sure your top layer is stuffing mix)
6
Bake at 350 for 45 minutes
7
If you are preparing for the freezer, bake then thaw and reheat
