Ingredients
4 chicken breasts, stewed
1 can cream of chicken soup
1 pkg. Pepperidge Farm stuffing
1 c. chicken broth
1 stick margarine, melted
1/2 c. milk
Method
Sources
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dataset
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Enameled Dutch oven for braising, bread baking, stewing
Wide shallow braiser — casseroles, gratins, paella-style dishes
Adjustable stand — hold cookbook or tablet at eye level while cooking
Rotisserie attachment for Weber kettle — whole chicken, prime rib
Shallow braiser — sear on stovetop, finish in oven
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Enameled Dutch oven for braising, bread baking, stewing
Wide shallow braiser — casseroles, gratins, paella-style dishes
Adjustable stand — hold cookbook or tablet at eye level while cooking
Rotisserie attachment for Weber kettle — whole chicken, prime rib
Shallow braiser — sear on stovetop, finish in oven
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Preheat oven to 325°. After chicken has been stewed, remove the bones and skin. Cut chicken into bite-size pieces and put in the bottom of of a 1 1/2-quart casserole dish. Pour the can of soup over the chicken. In a separate bowl, mix together the stuffing, broth and melted margarine. Spread this mixture over the chicken and soup. Pour milk evenly over the stuffing mix. Cover casserole dish with foil paper and bake for 45 minutes in a 325° oven. Remove foil paper and bake for an additional 15 minutes. Serves 4.