Chicken And Dressing Casserole - cooking recipe

Ingredients

1 (3 lb.) fryer
1 (10 1/2 oz.) can cream of mushroom soup
1 (10 1/2 oz.) can cream of chicken soup
1 (13 oz.) can evaporated milk
1 (8 oz.) pkg. herb seasoned stuffing mix
1/2 c. margarine, melted

Preparation

Place chicken in a Dutch oven; cover with water and cook until chicken is tender.
Remove chicken and debone.
Reserve 1/2 cup of broth.
Combine soups in saucepan.
Add canned milk and bring to a slow boil.
Just heat until soups are heated.
Combine stuffing mix, butter and 1/2 cup broth.
Spread 1/2 of stuffing mix in a 13 x 9 x 3-inch pan.
Layer chicken over the stuffing mix and pour soup mixture over chicken.
Top with remaining stuffing mixture. Bake uncovered at 350\u00b0 or until golden brown.