Chicken and Dressing Casserole
4 chicken breasts or 1 chicken
2, pkgs cornbread stuffing mix, or any flavor you prefer
1/4 cup melted butter
1 can cream of mushroom soup
1 can cream of chicken soup
2, 10 and 1/2 oz. chicken broth
Boil your chicken. If using a whole chicken, debone and cut into bite size
pieces, for chicken breasts, cut into bite size pieces. You can use the broth
that you boiled your chicken in if you want instead of canned broth, just add
some seasonings to it as it may be bland.
Mix the melted butter with the stuffing mix. Mix half the broth with 1 can of
the soup and the other half with the second can of soup. Note follows. In a
greased 9 by 13 inch baking dish, layer half of the stuffing mix, then half of
the chicken, top with one of the soup mixtures, next do a layer of stuffing,
chicken, and the remaining soup mixture. Reserve a bit of the stuffing mix for
a garnish on top. Cover and refrigerate overnight. Preheat oven to 350. Take
casserole out of the refrigerator for 15 minutes before baking. Bake uncovered
for 30 to 40 minutes.
Note; You can use any cream of soup you like. One recipe I have combines
both soups and all the broth in one large bowl.
Enjoy!
I got the original recipe from a Southern Living cookbook. This is a perfect
funeral food!
cj
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