Chicken And Stuffing Casserole - cooking recipe

Ingredients

chicken breasts and thighs
1 pkg. Pepperidge Farm stuffing (seasoned)
1 c. evaporated milk
1 can cream of chicken soup

Preparation

Boil chicken breasts and thighs in salted water.
Save the broth.
Pick off chicken and put in the bottom of a 9 x 13-inch baking pan.
Saute an onion in butter.
Prepare stuffing as directed, using broth instead of water to make moist.
Mix milk and cream of chicken soup.
Pour mixture over chicken.
Next, place stuffing on top and pour broth over to keep moist.
Bake 1/2 hour at 350\u00b0 to heat thoroughly.
Excellent to make a day ahead of time.