Chicken and Dressing Casserole
Description
Your family will ask for this casserole often, it's that good. It's really easy to make and can be easily changed according to your family's tastes. Add broccoli, substitute the water with chicken stock or milk, change up the cream of soups. Each time tha
Ingredients
4 lb. whole chicken, deboned and cut into bite-sized pieces Or 5 whole boneless, skinless chicken breasts
1/2 c. butter/margarine
1 t. dried sage
6 oz. package herb-seasoned dry bread stuffing mix
10.75 oz. can condensed cream of chicken soup
10.75 oz. can condensed cream of celery soup
2 1/2 c. water
** or use 1 can cream of chicken soup and 1 can of milk, omitting the second can of soup and the water. Sautee some chopped onion in the butter, then mix this mixture in with the stuffing mix and sage and spread in the bottom of the baking dish. If you would like a crispy topping, reserve about 1/3 of the mixture for the top of the casserole and then bake.
Directions
Log in to Faxo
Create, share, and connect with millions of people.Continue with Google
Continue with Apple
Continue with Email
Preheat oven to 350 degrees.
Wash chicken, pat dry, de-bone, cut into bite-sized pieces.
In a medium bowl, combine the butter/margarine, sage and stuffing mix; mix together; spread in the bottom of a 9 x 13 inch baking dish. Arrange cooked chicken pieces over mixture.
In the same bowl, combine both cream of soups and water together; mix well; pour over the chicken.
Bake 45 minutes or until bubbly.
5-6 servings.