"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 The Thrasher Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Virginia Thrasher-Pelham
Added: Wednesday, February 18, 2009

Category:
Category:

Ingredients:  
Ingredients:  
3-4 cups cooked chicken pieces
8 oz. package herb-seasoned stuffing mix
1 1/2 c chicken broth
1 stick butter or margarine
1 c chopped onion
1/2 c mayonnaise
2 eggs, beaten
1 1/2 c milk
1 can cream of mushroom soup, undiluted
1 c grated cheddar cheese

Directions:
Directions:
Pour 1 1/2 cup chicken broth over the stuffing mix. Combine all other ingredients except the soup and cheese. Place in a 9x13x2 inch casserole dish. Cover and refrigerate overnight.

Just before baking spread the soup over the top. Bake at 350 for about an hour or until set and brown. Sprinkle the grated cheese over the top and return to the oven until the cheese is melted.

Number Of Servings:
Number Of Servings:
10-12

 

 

 

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