Chicken Casserole - cooking recipe

Ingredients

3 lb. frying size chicken
1 can mushroom soup
1 can cream of chicken soup
1 1/2 c. milk
1 1/2 pkg. Pepperidge Farm stuffing
salt and pepper to taste

Preparation

Boil and debone chicken.
Reserve chicken broth.
Mix together soups and milk.
Grease two 2-quart casserole dishes.
Alternate layer of chicken (in small pieces) with soup mixture, leaving soup mixture on top.
Moisten dressing mix with chicken broth and pat on top of soup mixture.
Cook until brown in 350\u00b0 oven.
Makes 2 casseroles.