Chicken Casserole
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submitted by: Mildred Ray
8 boneless, skinless chicken breast halves
1 pkg herb-seasoned stuffing, mix
1 can cream of celery soup
1 can cream of chicken soup
8 oz carton Mayfield sour cream
1 stick melted butter
2 c chicken broth
 

Cook chicken until tender. Layer in 9x13 inch casserole. Mix soups and Mayfield sour cream and spread over chicken. Spread stuffing mix over mixture. Combine margarine and chicken broth and pour over all. Cover and bake at 350º for 1 hour.

A chicken casserole that has been enjoyed by many generations.