INGREDIENTS:
* 3 cups cooked diced chicken
* 1 can cream of mushroom soup
* 1 can cream of celery soup
* 2 cups chicken broth
* 1/2 cup melted butter
* 1 package herb-seasoned stuffing mix, (6 to 8 oz)
* 1 cup shredded cheese, Swiss or Cheddar
PREPARATION:
Combine soups and chicken broth; add diced chicken to the mixture. Add butter to dressing mix. Combine chicken mixture with the dressing mixture. Place in a 2 to 2 1/2-quart casserole and bake at 350° for 30 minutes. Top with shredded cheese during the last 5 minutes if desired.
Serves 6.
