Submitted By: Doris T., Jonesborough
5 chicken breasts
1 pkg Pepperidge Farm Stuffing
1 can cream of chicken soups
1 can cream of mushroom soup
2 cans of chicken broth*
Boil chicken for approximately 1 to 1 ½ hours or until done. Line casserole dish with chicken that has been pulled off the bone. Mix cream of chicken & cream of mushroom soup together (undiluted). Pour over chicken. Next, add chicken broth to stuffing (Do not pack). Gently toss with fork. Put on top of chicken. Add little dabs of butter on top. Bake at 350 degrees for 1 hour or until topping is golden brown and a little crisp
*I use broth from the cooked chicken breasts.