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Monday, May 25, 2015
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
Toll Free: 800-234-6575

EVDO DEPOT - Click for Website
Contributed by:
  • 3 or 4 chicken breasts
  • Seasonings (such as garlic, onion powder and Accent)
  • 1 stick butter
  • 1 can cream of mushroom soup
  • 1 can cream of celery soup
  • 1 can cream of chicken soup
  • 1 can mixed vegetables
  • 1 small bag Pepperidge Farm stuffing mix
Preheat oven to 400 degrees.
Place chicken in a pot and add water until chicken is covered. Boil chicken breasts, seasonings and butter. Once chicken is done, let it cool, then shred it by hand.
Mix soups together along with half of the bag of stuffing mix. Stir in shredded chicken. Stir in 2 1/2 to 3 cups of the liquid used to cook the chicken (more or less may be added based on preference of consistency).
Pour the mixture into a baking pan and sprinkle the remaining stuffing mix on top. Bake for 25 minutes or until browned.
(This recipe was contributed as part of a "Cook of the Week" feature.)

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