2 c. sliced, cooked chicken or turkey
1 (4 oz.) can mushrooms
3 c. sage & onion stuffing cubes
1 (10 oz.) can cream of chicken soup
1/2 c. water

Place meat in greased 1 1/2 quart casserole. Drain mushrooms; reserve liquid. Top meat with the mushrooms. Top meat and mushrooms with stuffing cubes. Combine reserved mushroom liquid, cream of chicken soup and water. Mix well. Pour over top of casserole. Bake, covered, at 350 degrees for 40-45 minutes. Makes 4-5 servings. A great way to use leftover poultry!