Best Chicken Casserole, From Michelle Skaggs

​The Best Chicken Casserole
 
3-4 bone-in chicken breasts
2 cups Chicken broth
1 can Cream of Mushroom Soup
1 can Cream of Chicken Soup
1 14 oz bag  Pepperidge Farm Corn Bread Classic Stuffing (yellow package)
1 stick butter or margarine melted
 
Boil chicken until done.  Reserve broth.  Remove chicken from bone and tear into pieces.  Place chicken in a 9x13 baking dish.  Mix cream of mushroom and cream of chicken soups with 2 cups chicken broth.  Pour over chicken.  Mix corn bread stuffing with 1 stick melted butter or margarine.  Spread over chicken mixture.  Cover with aluminum foil and bake for 20 minutes at 350 degrees.  Remove foil and continue baking for 10 more minutes.   Enjoy!

submitted by Mrs. Michelle Skaggs of Chalybeate

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