"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Chicken Casserole Recipe

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This recipe for Chicken Casserole, by , is from Favorite Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Teresa Cable
Added: Thursday, March 31, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1 pkg. Pepperidge Farm corn bread dressing
1 stick margarine
4 large chicken breasts (keep chicken broth)
1 can cream of mushroom soup
1 can cream of chicken soup

Directions:
Directions:
Stew chicken until done(45 minutes)-then shred or cut into chunks.
Melt margarine. Add all but 1/2 cup of dressing to margarine. In large baking dish, put a layer of crumbs, layer of chicken and can of mushroom soup diluted with a can of chicken broth.
Put another layer of crumbs, layer of chicken and can of chicken soup diluted with chicken broth.
Top with 1/2 cup crumbs.
Bake @ 350 for 45 min.-1 hr.

Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
2 1/2 hrs.
Personal Notes:
Personal Notes:
Got this recipe from the lady that lived across the street from Granny Willard in Mt. Airy. She was a wonderful cook!

 

 

 

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