2 whole chickens (I just used chicken breasts)1 pint sour cream
2 cans cream of chicken soup
1 cup milk
Stew chicken; remove bones and cut up meat. Put in 9 x 13 pan. Combine soup, milk and sour cream and pour over chicken.
DRESSING:
1 7-oz pkg dressing mix
1/3 Cup butter
1/4 Cup chopped onion
1/2 Cup celery chopped
salt and pepper to taste
Mix all ingredients together and put on top of chicken mixture. Cover with foil and refrigerate overnight. Bake next day at 350 for 1 hour.
Thanks Diane's Dishes for the beautiful picture.
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