Chicken Casserole - chicken

Method

• Before working, place chicken breast with salt, pepper, and garlic powder (all to taste) into the crock pot.
• Cover with water and place on high if they are frozen and on medium if they are thawed.
• When you get home, take them out of the crock pot and place on a platter.
• Keep 2 cups of the broth.
• Freeze the remainder of the broth for future use.
• Skin and bone the chicken.
• Shred the chicken and set aside.
• Cook rice according to package directions.
• Mix cream of chicken soup, cream of mushroom soup and evaporated milk and heat till warmed on the stove.
• Take a 9x13 pyrex dish and put melt half of the butter and place it into the dish.
• After this, layer rice, then chicken, then the soup mixture.
• Top with Pepperidge Farm stuffing mix.
• Mix the remaining butter and the 2 cups of broth you set aside earlier.
• Spoon over the top of the casserole and bake at 350 degrees for 35 minutes.
• Makes a great casserole for church suppers, shut in, or a mid-week meal.