December 7, 2011

Recipe Time! Chicken Casserole

It's always nice to have a warm casserole to serve for dinner during the cooler months as well as Holiday parties where you must carry a covered dish. My saving grace is a recipe my Mammaw used to make and then passed on to my Mom who then passed on the recipe to me. It's seriously delicious and so easy to make. I even make them for new neighbors or if someone is home bound; so here goes!

**This recipe was originally taken from the St. John's Luthern Church cookbook published in 1975**

Chicken Casserole Ingredients

1 package of Pepperidge Farm Stuffing
2 cups of Chicken (I cheat and buy the cooked chicken in the large can)
1 stick of margarine, melted
1 can of cream of chicken soup
1 can of cream of mushroom or cream of celery -- your personal choice

Preheat oven at 350 degrees.

Melt Margarine and mix with stuffing mix. Put 1/2 of stuffing mixture in a casserole dish, top with chicken. Blend both soups together with a 1/3 cup of water and mix well. Pour over chicken. Spread the other half of stuffing mix over top of casserole. Bake 20-25 minutes until bubbly and browned on top.

It's yummy!!!

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