Chicken And Stuffing Casserole

Ingredients:
- chicken breasts and thighs
- 1 pkg. Pepperidge Farm stuffing (seasoned)
- 1 c. evaporated milk
- 1 can cream of chicken soup

Directions:
- Boil chicken breasts and thighs in salted water.
- Save the broth.
- Pick off chicken and put in the bottom of a 9 x 13-inch baking pan.
- Saute an onion in butter.
- Prepare stuffing as directed, using broth instead of water to make moist.
- Mix milk and cream of chicken soup.
- Pour mixture over chicken.
- Next, place stuffing on top and pour broth over to keep moist.
- Bake 1/2 hour at 350° to heat thoroughly.
- Excellent to make a day ahead of time.