"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Chicken Casserole, by Sandra Boehm, is from The POPP Family Cookbook Project,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
2 1/4 cup Pepperidge Farm Herb stuffing 1/2 cup Pepperidge Farm Herb stuffing-SEPERATE 1/2 cup softened margarine 3 cups cooked chicken - diced 1 Tbsp chopped onion 1/2 cup chicken broth 1 small can English peas- well drained 1 cup cream of celery soup
Mix large amount of Pepperidge stuffing with margarine, chicken, onion, broth and peas. Put in buttered baking dish, cover with 1 cup cream of celery soup and top with small amount of Pepperidge stuffng mix. Bake at 425º for 15 to 20 min.
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