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| 3 Tbs |
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oil |
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| 6 |
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boneless skinless chicken breasts |
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garlic |
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salt |
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pepper |
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| 1 large pkg. |
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mushrooms sliced or chunked |
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| 1 large |
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head of broccoli cut into small pieces |
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| 1 can |
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sliced water chestnuts |
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| 1 |
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can cream celery soup |
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| 1 |
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can cream chicken soup |
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| 2 |
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large cans of roasted garlic chicken broth 14 oz each |
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| 1 pkg |
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Pepperidge farm stuffing |
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| Brown chicken on stove top cutting into bite size chunks as it cooks. Add mushrooms and broccoli and stir fry until mushrooms are tender and broccoli is bright green. Put chicken mixture into casserole dish and mix soups together. Pour the soup mixture over the stir fry. Then sprinkle the stuffing over top of it, and pat down. Bake till center is bubbly, in 400° oven. (about 45 minutes) |
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| Servings: 1 |
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| Recipe Source |
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Author: self Source: Paula ARG Kernachan
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| Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc. |