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

Chicken Casserole Recipe

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

Pam Tucker
Added: Wednesday, February 18, 2009


2 1/2 - 3 lb. stewed chicken (or 5 chicken breasts)
1 stick margarine
1 pkg. Pepperidge Farm stuffing mix (herb)
1 can mushrooms, sliced
1 c. sour cream
1 can cream of chicken soup
1 1/2 c. chicken broth

Melt margarine; mix the melted margarine and the stuffing mix together. Place 3/4 of the mixture in the bottom of oblong baking dish (somewhat as a crust).

Place chicken pieces; broken into small bits, on top of the stuffing mix. Add drained mushroom slices.

Mix together the sour cream, soup and 1 c. of the chicken broth; pour over the chicken and mushrooms.

Sprinkle the other 1/4 stuffing mix over the top, then pour the reamaining 1/2 cup of chicken broth over the top.

Bake at 350 for 35 minutes.




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