From the Kitchen of Linda Rakszawski
4 whole ckicken breasts, stewed, cooled, and cut up in small pieces
2 cans cream of mushroom soup
� c. milk
� c. chicken broth
Topping:
1 pkg. cubed Pepperidge Farm stuffing mix
1 c. chicken broth
1 stick butter, melted
Place chicken pieces in greased 13� x 9� casserole. Mix together soup, milk, and � cup chicken broth. Pour over chicken. Mix topping ingredients and sprinkle on top of chicken. Cover casserole with foil tightly. (May be made ahead and frozen.) Have casserole at room temperature and bake in 350� oven for � hour, covered and � hour, uncovered.