May. 7th 03:50 PM 2639 Views 0 Reviews
My Mother, Julia McMahon's Recipe
4 Chicken Breasts/small whole chicken
2 Cans Cream of Chicken Soup
1 Cup Milk
1 8 oz. pkg. Pepperidge Farm Stuffing
1/2 Cup Onion
1 1/2 Cup Chicken Broth
1 Stick (1/4 Cup) Margarine
Boil chicken until done, reserving 1 1/2 cup broth.
Cut chicken into bite-size pieces.
Heat 2 cans soup and 1 cup milk in pan, then add chicken.
In seperate pan, melt 1 stick margarine in 1 1/2 cup broth.
Cook onion in broth until tender, pour broth over stuffin and stir.
Place 1/2 of stuffing in bottom of 8 x 8 or 9 x 9 pan. Pour in chicken and soup mixture.
Place rest of stuffing on top.
If desired, sprinkle grated cheese (chedar) on top.
Bake at 325 degrees for 30 to 45 minutes until bubbling and brown on top.
*May add 1/2 cup celery with onion.