"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

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Chicken Casserole Recipe

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This recipe for Chicken Casserole, by , is from Henderson Plant Cookbook - Kennametal, Inc., one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.
Contributor:  
Contributor:  
Barbara Wade
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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