2 cans cut string beans, drained (or 1 lb frozen)
3 whole chicken breasts, cooked
1 can Campbell's Cream of Celery Soup
1 can Campbell's Cream of Chicken Soup
1 envelope Lipton's Onion Soup Mix
1/3 teaspoon garlic powder
salt and pepper, to taste
1 pint sour cream
1 tablespoon chopped fresh parsley
1 small package Pepperidge Farm herb-cubed stuffing
3/4 cup chicken broth (or water with 1 bouillon cube)
1/2 stick butter, melted

Spray a 9x13" casserole dish with non-stick spray or brush with butter.

At bottom of dish, place layer of string beans. Cut chicken breast into large pieces (quarters, depending upon size).

In a bowl, stir together soups (do not add water to reconstitute soups - just use as is). Stir in sour cream, garlic powder and salt and pepper, to taste. Spread mixture over chicken. In the empty bowl (just used - no need to rinse) combine stuffing, broth, chopped parsley and melted butter (heat in microwave until melted). Spread stuffing mixture over chicken to cover.

Cover dish with aluminum foil and bake at 350°F for 60 minutes removing foil during last 15 minutes so that casserole can brown nicely.

Just like Mom used to make!

Submitted by: Belle