"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Chicken Dressing Casserole Recipe

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This recipe for Chicken Dressing Casserole, by , is from The Tuinstra Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Ardis Doezema - Daughter of Herman and Lilly Lodenstein
Added: Thursday, July 12, 2007


1 pkg (8 oz) bread stuffing, (Kellogg's croutons)
1 stick oleo
1 c water or broth
2 1/2 c cubed chicken
1/2 c diced onion
1/2 c celery, chopped
1/2 c mayonnaise
3/4 tsp salt
1/4 c green peppers (optional)
2 eggs
1 1/2 c milk
1 can cream of mushroom or celery soup
Grated American Cheese (optional)

The night before baking: Mix bread, oleo, and water. Put in 9 X 13 pan. Mix chicken, onion, celery, mayo, salt, and green pepper. Pour over dressing. Beat eggs and milk, and pour over casserole. Cover and refrigerate overnight. One hour before baking, spread soup on top. Bake at 350 for 40 minutes. Spread cheese over top and bake 10 minutes longer.




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