Serving Size: 4
Ingredients:
2 whole chicken breasts, cooked and shredded
1 bag Pepperidge Farm herb dressing
2 cans chicken noodle soup
1 can cream of chicken soup
3 eggs, beaten
1/2 stick butter or margarine, melted
Directions:
- Butter 9 x 13 inch cake pan.
- Mix 3/4 bag dressing, chicken, soups and eggs. Put in dish.
- Drizzle with butter and sprinkle with remaining dressing.
- Bake at 325 degrees for about 40 minutes.
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