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CHICKEN/TURKEY CASSEROLE 
2 boiler chickens, cooked and cubed (or turkey)
2 cans cream of chicken soup or cream of celery soup
1 soup can full of milk
1 pt. sour cream
1 pkg. Pepperidge Farm Herb Dressing

Mix soup, milk and sour cream. Put chicken (or turkey) in a greased casserole dish. Cover meat with the soup mixture but do not stir. Mix dressing according to the package directions; spread over soup. Cover dish. Bake at 350 degrees for 1 hour.

For variety you may add 1 cup of mushrooms or Mozzarella cheese or Parmesan cheese.

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