"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 & DRESSING CASSEROLE Recipe

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This recipe for CHICKEN & DRESSING CASSEROLE, by , is from MOM'S COOKING, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Tuesday, August 14, 2007

Category:
Category:

Ingredients:  
Ingredients:  
3 1/2 cups cooked chicken
1 1/2 cups broth
2 boxes cornbread stuffing
1 can cream of chicken soup, undiluted
1 can cream of celery soup, undiluted
1 can cream of mushroom soup, undiluted
1 cup sour cream
3/4 cup margarine melted

Directions:
Directions:
Prepare stuffing as directed on pkg.

Place chicken in a large baking casserole dish. Blend soups, sour cream and margarine together. Spread over chicken. Scatter stuffing over top. Spoon broth over stuffing.

Bake 350 covered for 40 minutes, remove cover and bake 20 more minutes. Let stand 10 minutes before serving.

I use 4 whole chicken breasts, boiled

Serve with cranberry salad.

 

 

 

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