Serves: 5
Total Calories: 234
Spread chicken in bottom of a 2-quart flat casserole dish. Dilute soup with milk. Pour over top of chicken. Cook celery and onion in broth until tender (if you don’t have broth, substitute 1 cup water with 1/2 stick butter and 1 chicken bouillon cube). Make dressing by combining broth, celery, onion, egg, stuffing, and parsley flakes. Spread dressing on top of soup. Sprinkle with paprika. Bake at 350° for 35–40 minutes or until bubbly and brown.
This Favorite Chicken Casserole recipe is from the Best of the Best from the East Coast Cookbook Cookbook. Download this Cookbook today.
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