2 cups diced cooked chicken breasts
1 can cream of chicken soup
1/2 cup milk
1-1/2 cups chicken broth
1/2 cup chopped celery
1/4 cup chopped onion
1 egg
2 cups herbed stuffing mix
1 Tbs. parsley flakes
Spread chicken in bottom of 2-quart flat casserole dish. Dilute soup with milk, pour over top of chicken. Cook celery and onions in broth until tender. Make dressing by combining broth, celery, onions, egg and parsley flakes and stuffing. Spread dressing on top of soup. Sprinkle with paprika. Bake at 350* for 35-45 minutes.
1 can cream of chicken soup
1/2 cup milk
1-1/2 cups chicken broth
1/2 cup chopped celery
1/4 cup chopped onion
1 egg
2 cups herbed stuffing mix
1 Tbs. parsley flakes
Spread chicken in bottom of 2-quart flat casserole dish. Dilute soup with milk, pour over top of chicken. Cook celery and onions in broth until tender. Make dressing by combining broth, celery, onions, egg and parsley flakes and stuffing. Spread dressing on top of soup. Sprinkle with paprika. Bake at 350* for 35-45 minutes.
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