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Baked Chicken Salad & Chicken/Stuffing Casserole Recipe

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This recipe for Baked Chicken Salad & Chicken/Stuffing Casserole is from AUNT RITA'S FAVORITES, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4-6 baked Chicken Breast/cooled, 1 can Cream of Chicken Soup,
4 T. Chicken Juice, 2 T. Lemon Juice, 4 T. minced Onion,
1 C. diced Celery, 1/2-1 C. Mayonnaise,
1/2-1 C. slivered Almonds, 1/2 tsp. Pepper,
1 C. Potato Chips or Cracker Crumbs, 1/2 C. grated Cheese.

Shred the chicken in to bite size pieces. Combine lemon juice & celery in a cup & microwave for 3 minutes, then drain. Mix everything together except chips/crumbs & cheese. Pour in to greased casserole & top with chips/crumbs & grated cheese. Bake at 350 for 35 minutes.
Directions:
Directions:
CHICKEN & STUFFING CASSEROLE:

4 Chicken Breasts, 3 C. Mozzarella Cheese, 1 can Mushroom soup, 8 oz. Sour Cream, 1/2 soup can Milk, 2 pkgs. Stove Top Stuffing mix (chicken flavor).

Boil chicken and save liquid. Spray 9x13 pan. Layer shredded chicken on the bottom. Spread cheese. Combine mushroom soup, sour cream & milk, pour over cheese.Prepare dressing using the chicken broth - spread over top. Bake at 350 for 45 minutes covered and 15 minutes uncovered.
Number Of Servings:
Number Of Servings:
6-8
Personal Notes:
Personal Notes:
A favorite of the girls playing cards. Serve with cherry jello and croissants. A light dessert like cheesecake or pudding parfait is good.

 

 

 

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