Memories Of Chicken Casserole - cooking recipe

Ingredients

2 cups cooked chicken, diced
1 (10 ounce) can cream of chicken soup
1/2 cup milk
1 - 1 1/4 cup chicken broth
1/2 cup celery
1/2 cup onion
1 beaten egg
0.5 (2 cup) bag Pepperidge Farm Herb Stuffing (Do Not Substitute)
1 tablespoon parsley flakes
paprika
cranberry sauce (optional)

Preparation

Spread the chicken cubes in bottom of a 2-quart flat casserole dish.
Dilute soup with milk and pour over top of chicken.
Combine celery and onion, cook in broth until tender. (If you do not have broth and have used canned chicken cubes, use 1 cup water, 1/2 stick butter and 1 chicken bouillon cube instead). Make dressing by combining broth, celery, onion, egg, stuffing and parsley flakes.
Spread the dressing on top of the soup, sprinkle with paprika.
Bake at 350\u00b0 for 35-40 minutes or until it's bubbling and brown. Serve with heaping spoons of Cranberry relish.