Stuffed Chicken Casserole - cooking recipe

Ingredients

1 whole (3 lb) chicken
1 can cream of mushroom soup
2 T pimiento, chopped
1-13oz can evaporated milk
1-7oz box seasoned stuffing mix
1/2 c shredded swiss cheese
1/4 c parsley, chopped fine
1 c water

Preparation

Cook chicken in 1 c water until tender.
Cool chicken slightly, then remove meat from bones.
Arrange chicken in shallow 2 qt. casserole dish.
Combine soup, pimiento, and 2/3 c evaporated milk until milk is absorbed by the stuffing.
Spread over chicken. Sprinkle cheese and parsley over all.
Bake at 350 degrees for 30 minutes until bubbly.
Serve hot.
Makes 6 servings.