CHICKEN CASSEROLE
2 c.
chicken, cooked and cut into small pieces 1/4 lb. egg noodles
1 can cream of
chicken soup
4 c. Stove Top
Stuffing mix
1
stick butter, melted 1/2 c. milk
Butter
1 1/2-quart casserole dish. Cook noodles according to package, drain and pour
into dish. Top with cooked chicken and chicken soup. Mix butter with stuffing
mix and put on top of soup. Pour milk over the top of casserole. Bake at 350
degrees for 25 minutes. Serves 4 to 6.
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