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1 pkg. Kellogg’s *Croutettes herb seasoned stuffing
1 c. mushroom soup
2 c. chix broth
2 1/2 c. chix-cooked-diced
2 eggs (well beaten)
1 c. milk
Toss stuffing with 1/2 can soup, broth and eggs. Spread into a 9×13″ pan and top with chix. Combine the remaining soup with milk and pour over all. Cover with foil and bake @ 350 for 45