"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Chicken and Stuffing Casserole Recipe

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This recipe for Chicken and Stuffing Casserole, by , is from The Tucker Family's Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Alicia Tucker
Added: Saturday, September 26, 2009


5 1/2 cups cooked, chopped chicken
1/2 cup chopped celery
1/4 cup chopped onions
1 cup mayonnaise
1/2 cup butter, melted
1 cup water
1 box stuffing mix
1 egg, beaten
3/4 cup milk
1 can cream of mushroom soup
1/2 cup shredded cheese

1) Mix together the chicken, celery, onions, and mayonnaise and set aside.
2) Mix the butter, water, and stuffing mix.
3) In a casserole dish, layer some of the stuffing, then the chicken, and the rest of the stuffing.
4) Mix together the eggs and milk, and then pour over the top of the stuffing. Cover and let set overnight in the refrigerator.
5) Before baking, pour the mushroom soup over the top and bake at 375 for 40 minutes.
6) Put cheese on top and bake another 10 minutes.

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