Welcome to the Church of St. Clement, Episcopal, 1701 Quaker Lane, Alexandria, Virginia

CHICKEN CASSEROLE RECIPE:

1 lb. of cooked, boned chicken (about 4 breasts) cut into bite-sized pieces

2 cans (10 oz.) Cream of Celery soup (not diluted)

1 can (8 oz - measure if can is 12 oz) evaporated milk

2 Tbs. dried onion soup mix

2 packages (6 oz.) Stove Top Chicken Flavor Stuffing Mix

Place bite-sized chicken pieces in 12x9 inch aluminum pan. Mix soup, milk, and onion soup mix well, and pour over chicken. Prepare Stove Top in accordance with instructions on box and spoon evenly over the mixture.

The final step is to bake at 350 for 30 min. We will reheat at the shelter before serving.