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Chicken Casserole 1
2 c. chicken, cooked and cut into small pieces 1/4 lb. egg noodles 1 can cream of chicken soup 4 c. Stove Top Stuffing mix 1 stick butter, melted 1/2 c. milk
Butter 1 1/2-quart casserole dish. Cook noodles according to package, drain and pour into dish. Top with cooked chicken and chicken soup. Mix butter with stuffing mix and put on top of soup. Pour milk over the top of casserole. Bake at 350 degrees for 25 minutes. Serves 4 to 6.