From Relief Society 16th Denver Ward
1 lbs sliced squash (6 cups)
1/4 cup chopped onion
2 cans condensed cream of chicken soup
2 cups sour cream
2 cups shredded raw carrots
16 oz package herb seasoning stuffing mix
1/4 cup melted butter
3/4 - 1 can of water (soup can)
In sauce pan, cook onion and squash in boiling salted water for five minutes. Drain. Combine soup, sour cream, carrots. Fold in squash and onion. Combine stuffing and margarine. Spread half on bottom of 9 X 13 pan. Spread mixture on top. Put one boned chicken (or can of chicken) on top of this. Top with remaining stuffing.
Bake at 300 degrees for 24-30 minutes or until heated thoroughly.
1 lbs sliced squash (6 cups)
1/4 cup chopped onion
2 cans condensed cream of chicken soup
2 cups sour cream
2 cups shredded raw carrots
16 oz package herb seasoning stuffing mix
1/4 cup melted butter
3/4 - 1 can of water (soup can)
In sauce pan, cook onion and squash in boiling salted water for five minutes. Drain. Combine soup, sour cream, carrots. Fold in squash and onion. Combine stuffing and margarine. Spread half on bottom of 9 X 13 pan. Spread mixture on top. Put one boned chicken (or can of chicken) on top of this. Top with remaining stuffing.
Bake at 300 degrees for 24-30 minutes or until heated thoroughly.
