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

Grandma Roberts' Chicken Casserrole Recipe

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This recipe for Grandma Roberts' Chicken Casserrole is from Ward Sellers Family & Friends Cookbook, 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:  
1 whole chicken
2 cans cream of chicken soup
1 (14 oz.) bag of Pepperidge Farm stuffing mix
1 stick butter or margarine
Directions:
Directions:
Boil chicken for 30–45 minutes.
Shred chicken off the bone using forks. Reserve chicken stock.
Melt butter. Add stuffing mix to butter.
Put ½ of the stuffing mix in the bottom of a casserole dish.
Add chicken.
Mix 1 ½ cans soup with two cups chicken stock.
Pour over chicken mixture.
Put remainder of stuffing mix over top.
Bake 20 minutes.
Personal Notes:
Personal Notes:
This is one of Devin's absolute favorites! The picture is from 2015. One of the first dishes we made when we starting living together in Greensboro!

 

 

 

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