Eleanor Hess' Chicken Casserole - cooking recipe

Ingredients

6 to 8 chicken breasts
1 can cream of chicken soup
1 can cream of celery soup
1 small sour cream
mushrooms
sliced water chestnuts
1 blue label Pepperidge Farm stuffing
1 c. melted margarine
1 1/2 c. chicken broth

Preparation

Cook chicken breasts until tender.
Save broth.
Put chunks of chicken in 9 x 13-inch baking dish.
Sprinkle mushrooms and water chestnuts over the chicken.
Combine the soups and sour cream and pour over.
Sprinkle the stuffing over the top of the other layers.
Combine the broth and margarine and drizzle over.
Bake covered in 350\u00b0 oven for 1 hour.
Uncover and bake a few minutes until brown.