Chicken And Dressing Casserole
3 pounds of cooked, boned, and skinned chicken (or boneless breast pieces)
1 can of cream of chicken soup
1 can of cream of celery soup
1 small can of pet milk
1 tablespoon of sage
1 package of cornbread stuffing mix
1 cup of chicken broth
Arrange the chicken in the bottom of a long cake pan or casserole dish. Pour the chicken soup,
cream of celery soup, and the small can of milk over the chicken. In a large bowl mix the stuffing
mix, the sage, and the chicken broth. Spread the stuffing mixture on top of the chicken and
bake at 450 degrees for 20 minutes.
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