Chicken Casserole - cooking recipe

Ingredients

4 chicken breasts, cooked and deboned (or more)
1 c. rice, cooked with 1 cup water
1 1/4 c. chicken broth
1 can cream of mushroom soup
1 can cream of chicken soup
1 c. milk
1 stick margarine
1 pkg. Pepperidge Farm herbal stuffing mix

Preparation

Boil chicken breasts and remove meat (save broth).
Put partially
precooked
rice into 9 x 13-inch casserole.
Pour 1 cup broth over rice.
Place chicken breasts over rice.
Blend the 2 soups with 1 cup milk and pour over other ingredients in casserole.\tMelt
margarine
and
mix
with 1/4 cup broth; add stuffing
mix.
Mix well and place over chicken ingredients in casserole.\tBake
at
350\u00b0 for about 30 minutes.
This freezes well and makes 8 generous servings.