Chicken Casserole - cooking recipe

Ingredients

4 whole chicken breasts
2 cans cream of chicken soup
1 c. milk
1 pkg. Pepperidge Farm stuffing mix
1 c. water or chicken broth
1/2 c. butter

Preparation

Cook and debone chicken.
Keep in large pieces.
Lay in bottom of casserole dish.
Sprinkle with salt and pepper.
Mix soup and milk and pour over chicken.
Combine stuffing with broth (or water) and butter.
Spread over top.
Bake at 350\u00b0 for 1 hour. May be made a day in advance, but do not freeze.