Tuesday, November 8, 2011

Chilly, Rainy Weather Meal

Herb Chicken and Stuffing Casserole

6-8 chicken tenders
1 pkg. Pepperidge Farms Herb Stuffing
1 can cream of mushroom soup
1 can cream of chicken soup
2 cans chicken broth
1/2 stick of butter, melted
1 teaspoon of garlic powder
1 Tablespoon parsley
salt and pepper to taste

Salt and pepper chicken and bake at 350 degrees for 45 minutes. Once chicken is done, cut into bite size pieces. Top with dry stuffing. Pour butter over stuffing. Mix soups, broth, and herbs. Pour over stuffing. Stir to coat stuffing. Bake at 350 for 25 minutes. You can substitute cream of celery soup or use two cream of mushroom soups if you like. This recipe is flexible.

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