1 whole chicken deboned (about 3 cups)
1 can cream of chicken soup
1 can cream of celery soup
1 cup sour cream
1 package Pepperidge Farm herb dressing
½ cup melted margarine
1 cup chicken broth
Place meat in bottom of 9X13 pan. Mix soups and sour cream, spread over meat. Press dressing evenly over casserole. Pour margarine, then broth over dressing. Bake 1 hour at 350 covered with foil. Uncover foil last 15 minutes of baking time.
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