Chicken Casserole

4 cups diced, cooked Chicken
2 Tbsp. Butter
1/2 cup Celery, chopped
1/2 cup Onion, chopped
1 (4 oz.) can mushroom pieces
1 can Cream of Celery Soup
1/2 cup Milk
1/2 cup Chicken Broth

Topping:
1 small pkg. Stuffing Mix
1 cup Chicken Broth
1 stick Butter, melted

Saute the onion and celery in the butter. Add the rest of the ingredients except the topping. Mix topping and spread over the mixture. Cover and refrigerate overnight. Let stand at room temperature one hour, then bake at 350 degrees ’til brown and bubbly.

– From Nana’s Recipe Collection

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