- 3 lbs Boneless chicken Breasts (split)
- 2 Cans Cream of Chicken Soup
- ¼ lb of butter
- ½ onion & ½ Celery (both Chopped)
Filling:
- 1 pkg 8 oz Pepperidge Farm Herbal Stuffing
- 1 egg
- ½ stick butter
- Cup of milk
Directions:
Blend together and sprinkle over top of chicken Sauté chicken in ½ stick butter. Remove chicken, add remaining butter. Sauté onion and celery until tender. Add soup and stir until smooth. Place Chicken in casserole dish and pour soup mixture over chicken. Sprinkle filling over top.
Bake at 350 uncovered for 30 minutes. Cover with foil and bake another 30 minutes (cook 1 hr total)
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