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Categories:Viewed: 79 - Published at: 3 years ago
Ingredients
- 4 or 5 chicken breasts
- 1 can cream of chicken soup
- 1 can cream of mushroom soup
- 1 bag Pepperidge Farm cornbread stuffing
- 3 c. broth
- 2 eggs
Method
- Cook chicken; pick off bone.
- Place in bottom of 9 x 13-inch pan.
- Mix cream of chicken and mushroom soups with 1 can of broth. Pour over chicken.
- Mix 2 cups of broth with eggs and cornbread stuffing mix.
- Spread over soup and chicken.
- Bake 20 minutes at 450°.