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"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 Casserole Recipe

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This recipe for Chicken Casserole is from Henderson Plant Cookbook - Kennametal, Inc., 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 can Cream of Chicken Soup
2 to 3 Celery Stalks - chopped
1/2 cup Milk
1 cup Diced or Grated Cheese
2 cups bread crumbs
1/4 cup butter - melted
6 chicken parts (breasts & thighs) - skinned. (Chicken can be either bone in or boneless.)
Directions:
Directions:
Salt, pepper and brown the chicken. Set aside while mixing ingredients for sauce. Spray bottom of baking dish with Pam. Spread chopped celery over the bottom of baking dish. Place browned chicken parts over the celery. Mix the soup, milk and cheese together. Pour sauce over the browned chicken. Mix butter and bread crumbs, then sprinkle over the chicken & sauce. Bake covered with loose aluminum foil for 1 hour at 350. Remove aluminum foil and allow bread crumbs to brown.
Number Of Servings:
Number Of Servings:
4 - 6
Personal Notes:
Personal Notes:
Recipe given to me by Carolyn, a close friend, in Garner, NC, in 1972.

 

 

 

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