Chicken Casserole

Submitted by United Church of God on Wed, 2011-06-01 20:54
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Description

Eggs and bread add a particular smoothness to this chicken and soup casserole

Summary

Yield
Servings
Source

Hazel Shafer, Bluefield, WV; Janice Spencer, Roanoke, VA

Prep time1 hour

Ingredients

2Cupchicken
1Cancream of chicken soup (10 3/4 ounces)
1⁄2Cupmilk
1Cupchicken broth
1⁄2Cupcelery (chopped)
1⁄4Cuponion
1 egg (beaten)
2Cupherb stuffing
1Teaspoonparsley

Instructions

Cook chicken until tender. Cut in small chunks. Put in a 2-quart dish. Dilute soup with milk. Cook celery and onion in broth until tender. Combine broth, celery, onions, egg, and parsley with herb stuffing. Spread on top of soup. Sprinkle with paprika. Bake at 350° for 35-40 minutes.

Notes

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