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8 servings
Ingredients:
1 (4 pound) whole chicken1 (7 ounce) package corn muffin mix1 (10.75 ounce) can condensed cream of chicken soup1 (10.75 ounce) can condensed cream of celery soup salt and pepper to taste
Instructions:
In an 8x8 pan (NOT muffin tins), prepare muffin mix according to package directions.Preheat oven to 350 degrees F (175 degrees C).In a large bowl, combine shredded chicken, cream of chicken soup, cream of celery soup, salt and pepper and mix well.Pour mixture into a lightly greased 9x13 inch baking dish and crumble baked muffin mix on top.Bake at 350 degrees F (175 degrees C) for 30 minutes or until bubbly.
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