2 c. chicken shredded
2 cans cream of chicken soup
8 oz. egg noodles (uncooked- but will need to cook before preparing this casserole)
1 c. sour cream
2 c. chicken broth
1/2 c. margarine
1 boxe seasoned stuffing mix
Mix together soup, sour cream, chicken and cooked egg noodles. Pour into a greased 9×13 pan. Mix chicken broth and margarine. Pour on top of pan. Sprinkle 1 box of stuffing mix and half of seasoning on top. Freeze in foil pan. Cook from frozen on a cookie sheet (if using an aluminum pan) at 400, covered for 1 ½ hours.
MAKES 1 PAN.