8 chicken breasts
(you can use 4 or 5 chicken breasts and it turns out fine)
1 stick (4oz) butter
or margerine
1 small can evaporated
milk
1 can cream of celery
soup
1 can cream of chicken
soup
1 8 oz package of
good cornbread stuffing mix
Directions:
Boil the chicken breasts in 3 1/2 -
4 cups of water until white and juices run clear.
Remove the chicken and continue to cook
down the broth until you have 2 1/2 cups. Remove broth from heat source and
reserve.
Cool the chicken, remove the bone and
skin and tear, rather than cut, into bite sized pieces.
Preheat oven to 350 degrees
Lay the chicken pieces in a baking dish.
Melt the butter or margarine and pour over the chicken. 9 x13 is a good
size baking dish.
In a pan, heat evaporated milk and soups
together and pour this over the chicken.
Sprinkle dry stuffing mix on top and pour on
reserved 2 1/2 cups of broth.
Bake for 30 minutes...Serving Suggestion:
Green peas and baked sweet potato.
Pretty plate award, give yourself 10
points!
Tip: Even easier if you just use boneless, skinless chicken
breasts.
ENJOY!
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