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Thursday, May 28, 2015
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
Toll Free: 800-234-6575

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Chicken casserole
Contributed by: Kathy Dunham
  • 4 chicken breasts
  • 1â�„4 tsp. minced garlic
  • 1â�„4 tsp. curry powder
  • 1â�„2 tsp. rosemary
  • 1â�„2 tsp. tarragon
  • 1â�„2 tsp. parsley leaves
  • 1â�„2 tsp. basil
  • 1 cup chicken broth (water used to cook chicken)
  • 1 can low sodium, low fat cream of chicken soup
  • 21â�„2 cups of corn bread stuffing
  • 1 stick butter
  • 2 cups broccoli florets, optional
  • 1 cup shredded cheese, optional
Fill large pot half full with water and bring to a boil. Add chicken, garlic, curry powder, rosemary, tarragon, parsley leaves and basil. Let simmer until chicken is done, about 35 minutes. Remove chicken from water and debone. Reserve 1 cup of the water used to cook the chicken. Cut chicken into chunks. Combine chicken, 1 cup cooking water, soup, broccoli florets and shredded cheese and half of the stuffing mix. Melt butter and stir into the rest of the stuffing mix. Spoon over the top of the chicken mixture. Bake one hour at 350 degrees.
(This recipe was contributed as part of a "Cook of the Week" feature.)

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