(16 oz) pkg. pepperidge farm herb seasoned dressing
1
stick margarine
1
can cream of chicken soup
1
can cream of mushroom soup
4
large boneless, skinless chicken breasts
Directions
1.
Stew chicken in water. Chop when cool. Reserve 1 soup can of chicken broth. Mix chicken broth with mushroom and chicken soups. Melt margarine and stir in dressing. In a 1 1/2 - 2 quart casserole dish, put a layer of dressing, a layer of chicken and a layer of mixed soups. Repeat layers. Top with remaining dressing crumbs. Bake at 350 degrees for 45 minutes.
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By
Sue Murdock
