Chicken and Dressing Casserole

2 large chicken breasts or 6 thighs

3/4 cup Red bell pepper

1/4 cup melted margarine

1 6-8 oz box/bag stuffing

1 can cream of mushroom soup

1/2 teaspoon Salt

1/2 teaspoon Freshly ground black pepper

1/4 cup Parsley flakes

3/4 cup Cheddar cheese grated



Cook chicken in water with salt and pepper. When chicken is done remove chicken

from broth and let cool. Once cooled cut into bite size pieces.



Reserve 1 1/2 cups of broth and mix with ream of mushroom soup.



In medium size bowl mix box/bag dressing mix with 1/4 cup of melted margarine



Using an 8×8 casserole dish, layer 1/2 of dressing mix covering the bottom of dish.

Sprinkle half the chicken pieces, cheese and parley as next layer. Using the rest

of the dressing mixture sprinkle on top of chicken layer and then place rest of

chicken, peppers and parsley on this layer. Pour the soup mixture over the entire

casserole and bake for 30 minutes at 350.