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Tuesday, May 26, 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: Dorothy Marie Martin
  • 1 whole chicken or leftover turkey
  • 1 16 oz. package frozen broccoli
  • 1 can cream of chicken soup
  • 1 can cream of mushroom soup
  • 1â�„2 cup mayonnaise
  • 1â�„2 tsp. lemon juice
  • 2 cups seasoned stuffing mix
  • 2 TBS melted margarine
  • 1â�„2 cup shredded cheddar cheese
Boil chicken in salted water until tender. Debone chicken and chop meat.
Cook broccoli in boiling water for about 10 minutes. Drain and set aside.
Combine undiluted soups, mayonnaise and lemon juice. Stir well and set aside.
Arrange broccoli in lightly greased 12 by 8 inch baking dish. Top with chicken, then soup mixture.
Mix stuffing and margarine; sprinkle on top of casserole.
Bake at 350 degrees for 35-40 minutes (until bubbling). Remove from oven, sprinkle cheese over top and bake 5 minutes or until cheese melts.
(This recipe was contributed as part of a "Cook of the Week" feature.)

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