1 large whole chicken (I use an oven stuffer)
2 (10 oz. ea.) cans cream of mushroom soup
1 (6 oz.) box UNCLE BEN'S® long grain and wild rice
1/2 cup milk
1 (14 oz.) bag Pepperidge farm herb seasoned stuffing
1 cup (2 sticks) butter

Boil chicken, pick off bone and cube. Boil rice in 2 cups of reserved chicken broth until done.

Mix soup, chicken, rice and milk and place in a 9x13-inch pan. Sprinkle stuffing over top. Melt butter and pour over top.

Bake in preheated 350°F oven for 30 minutes or until bubbly.

Note: May substitute 4 large split chicken breasts for whole chicken.

Submitted by: P. Myers