"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Chicken Casserole Recipe

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

Contributor:  
Contributor:  
Carleen Kelly Shepp
Added: Friday, March 13, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 whole chicken, boiled, reserve broth
1 stick margarine
1 (8 oz.) pkg Peppering Farm Herb Stuffing mix
1 can cream of chicken soup
1 (8 oz.) carton sour cream
1 1/2 cups chicken broth plus 6-8 Tbsp.

Directions:
Directions:
Preheat oven to 350. Grease 13x9" casserole dish. Boil chicken pieces until tender; remove meat from the bones, reserve the chicken broth.
Melt margarine in large skillet; remove from heat and stir in stuffing mix. Put 1/2 stuffing in the casserole dish. Layer the cooked chicken on top of the stuffing. Pour 1 1/2 cups broth over the chicken. Mix together the sour cream and soup; pour on top of the chicken. Top with the remaining stuffing mixture. Sprinkle with 6-8 tbsp broth to moisten. Bake at 350 for 25-30 mins until bubbly.

Number Of Servings:
Number Of Servings:
6-8
Personal Notes:
Personal Notes:
For a shortcut you can use a deli rotisserie chicken and canned broth. Also for variation, add a 16 oz. pkg of broccoli (thawed) between the chicken and soup layers.

 

 

 

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