Title: Chicken Casserole
Categories: Poultry Casserole
Yield: 5 Servings

1/2	c	Margarine
4		Chicken breasts, cooked and boned
1	pk	Stuffing mix (6 oz.0
1	cn	Cream of Mushroom soup
1	cn	Cream of Chicken soup
2	c	Chicken broth

Melt Margarine and combime with stuffing mix and mushroom soup that has been diluted with 1 cup of the chicken both. Place 1/2 of mixture in 9 X 13 baking dish. Layer chicken. Pour mushroom soup that has been diluted with other cup of chicken broth over top. Bake at 350 for about 1 hr.

Modifications: Becky Hurt Coleman uses 8 oz Pepperidge Farm corn bread or Herb Seasoning as a stuffing mix.

Lida Hendrickson mixes a can of evaporated milk with her soup and Stove Top stuffing mixed with chicken broth.

The Bumgarner Recipes submitted by Lynda Groat

posted on COOKING echo by Bud Cloyd

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