"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Chicken Casserole Recipe

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This recipe for Chicken Casserole, by , is from Ross Family Cookbook "Past & Present", one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Judy Himes
Added: Wednesday, May 20, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 or 3 chicken breasts
1 tsp. salt
1 c. chicken broth
2 cans cream of chicken soup
1 (8 oz.) pkg. herb seasoned stuffing mix
2 eggs
1/2 c. chicken broth

Directions:
Directions:
Cook chicken in salted water until tender. Take meat off bones and cut into bite-size pieces. Make layers of chicken and soup in large casserole. Pour 1 cup broth over last layer. Mix filling mix, eggs, and 1/2 cup broth. Cover the chicken mixture. Cover with lid or foil and bake in a 350F oven for 45 minutes. Uncover and bake 15 minutes more to brown the top.

 

 

 

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