6 boneless, skinless chicken breasts
1 can evaporated milk
1 can cream of chicken soup
1 can cream of celery soup
1 cup water or chicken broth
1 medium onion
1 stick margarine or butter
1 box Stovetop (chicken flavor) or Pepperidge Farm Stuffing
Boil chicken until it is thoroughly cooked. Remove from water and save broth. Cut up chicken into bite-sized pieces and spread on bottom of 9 x 13 baking dish.
Mix evaporated milk and soups. Pour this mix over the top of the chicken. Saute onion in butter. Add Stovetop (or stuffing) and water (or saved broth). Spread stuffing over top of casserole.
Bake at 350 for 30-40 minutes.
The family that had us for dinner when we were in Virginia made this for us and we love it!! I usually use canned chicken as a shortcut-it works fine but the taste is a little better with real chicken. It's really easy and sooo tasty!! Try it, you'll like it!
Love you guys!
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