"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Chicken and Dressing Casserole Recipe

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

Contributor:  
Contributor:  
Ann Moody
Added: Tuesday, December 30, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 chicken, boiled and cubed
1 can cream of mushroom soup
1 can cream of celery soup
1 stick margarine
1 small pkg. Pepperidge Farm cornbread dressing
1 c. chicken broth

Directions:
Directions:
Melt 1 stick margarine and mix with dressing. Set aside 1 cup. Put dressing in bottom of oblong casserole. Top with chicken, then cream of mushroom soup, then cream of celery soup, then chicken broth and remainder of dressing (do not mix). Bake at 350 until brown (30-45 minutes).
Serve with English peas, cranberry sauce, and dinner rolls.

 

 

 

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