1 chicken, 2 1/2 to 3 lb, cooked and deboned
1 can mushroom soup & 1/2 can milk
1 c. sour cream
1 -8oz- pepperidge farm stuffing
1 c. hot water
1 stick butter
Combine chicken with soup, sour cream, & milk.
Place in a 9x13 baking dish.
Mix stuffing water and butter, Sprinkle over
chicken.
Bake 350 - 45 min.
This can be made ahead and refrigerated, baked
just before serving.
freezes well after baking.
from the kitchen of Lois Wood
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