Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
Toll Free: 800-234-6575
Contributed by: Margaret Vernon
4 chicken breasts
1 can cream of chicken soup
1 stick margarine
11â�„2 cup herb-seasoned stuffing mix
Cook chicken until tender and remove bone and skin; reserve broth. Break chicken into small pieces and place in casserole dish. Mix chicken soup and 1 cup broth; pour over chicken.
Melt 1 stick of margarine and mix with 11â�„2 cups stuffing mix and 3â�„4 cup broth; pour over chicken.
Bake for 15 minutes.
(This recipe was contributed as part of a "Cook of the Week" feature.)