Chicken Casserole

Oh the number of times I've seen this dish at a church potluck, or the number of times I've made this dish to bring to friends that are feeling under the weather. Chicken casserole is a wonderful main dish that can be served with a side of green beans or carrots, and it's a complete meal!

Try this for dinner one night. It's quick and easy, and it's even better as leftovers!

4 chicken breasts
1 package cornbread dressing; (ie: Stove Top)
1 stick margarine; melted
1 can cream of chicken soup
1 can cream of mushroom soup

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• Boil the chicken breasts in water until tender, cube or shred, set aside, and save the broth for later.
• Melt the margarine and stir in dressing to combine. Reserve a few of the dressing crumbs for a topping.
• Dilute both cans of soup with 3/4 can each of the reserved chicken broth (1.5 cups total). Place in a bowl and keep each separate.
• In the casserole dish, layer the dish in the following fashion: Bottom layer - dressing
• Then use 1/2 of the chicken Next layer in the cream of chicken soup mixture
• Then another layer of dressing Next use the remaining chicken
• Then on top, layer the mushroom soup mixture
• Sprinkle the reserve cornbread crumbs on top and bake in a covered dish for 45 minutes at 400°F
Notes: Spice it up! Add broccoli, onions or carrots to the mixture, or top with shredded cheese.