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Chicken For The Multitudes
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Vicky Bryant


  • 1 whole chicken, cooked (pressure cooker or stewed) with onion, carrot and celery
  • 1 can cream of chicken soup
  • 1 can cream of mushroom soup
  • 1 cup (225 ml) milk
  • 1 cup (225 ml) chicken broth
  • 1 stick butter or margarine
  • 1 bag of herb seasoned stuffing
  • Remove chicken from bones and spread in a 2 quarts (1900 ml), round, casserole dish.
  • Combine chicken and mushroom soup and milk.
  • Pour over chicken.
  • Mix chicken broth, melted butter and stuffing.
  • Spread on top of casserole, pressing lightly.
  • Bake 350 degrees (175 C.) for 35 minutes.
All cream of chicken can be used or all cream of mushroom. Cream of celery and cream of onion can also be used. I don't know why; but, I prefer this in a round casserole versus an oblong one.

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