Note:  I’m putting the recipe as is in the magazine, however, we used it as stuffing around our turkey and only used one chicken breast for texture.  I’ve had this both ways as a little girl—and it’s very good!

Ingredients:

4 large chicken breasts

1 10 ¾ ounce can cream of chicken soup, undiluted

1 10 ¾ ounce can cream of mushroom soup, undiluted

1 (8oz pkg) herb-seasoned stuffing mix (NOTE: it takes two boxes to make the 8 oz package)

½ cup margarine, melted

Directions:

Cook chicken in boiling water until tender.  Remove chicken from broth, reserve 2 ⅔ cups.  Bone chicken and cut meat into small pieces; set aside.  Combine chicken soup with ½ the broth; mix well and set aside.  Combine mushroom soup with remaining broth; mix well and set aside.  Combine stuffing mix and butter, reserve ¼ cup for garnish. Spoon ½ of the remaining stuffing mixture into a lightly greased 13 x 9 pan.  Top with ½ the chicken, cover with chicken soup mixture and repeat layers. Pour mushroom soup over final layer. Sprinkle with reserved stuffing mixture.  Cover and refrigerate overnight. Remove casserole from refrigerator 15 minutes before baking. Uncover and bake at 350 degrees for 30-45 minutes.