Chicken Casserole

1. 1

   Grease a 9 x 13-inch pan; tear the chicken into small pieces. Put celery and chicken soup into a large pot.

2. 2

   Take empty soup cans and divide the cream into each and fill with water.

3. 3

   Put all the ingredients in the pot and heat.

4. 4

   Use broth from cooked chicken.

5. 5

   Melt butter in the broth. Use 3/4 bag of each stuffing and mix with broth until it is soft.

6. 6

   Cover bottom and sides of pan with stuffing and pour chicken mixture in the pan.

7. 7

   Crumble rest of stuffing over the mixture.

8. 8

   Bake at 350u00b0 for 1 1/2 hours.

* Per serving · 4 servings · Values may vary.

No additional tips available.