"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Chicken Casserole Recipe

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

Contributor:  
Contributor:  
Cindy Bailey

Category:
Category:

Ingredients:  
Ingredients:  
4 boneless skinless chicken breast
1 can cream of mushroom soup
1 can cream of chicken soup
1 carton of fresh mushrooms (sliced)
1 med onion chopped
1 bell pepper chopped
2 boxes of cornbread stuffing (plain)
chicken broth
2 cups of a cheddar cheese blend

Directions:
Directions:
In a non stick skillet cook chicken breast in olive oil salt and pepper, chop in to bite size pieces. Saute' the onions and peppers in butter. Mix all ingredients together in a large bowl. You may have to use your hands to get it mixed well. You will have to judge how much chicken broth you use as to how you like your dressing. More for moist and less for dry. Bake at 350 for 30 to 45 minutes or until golden brown.
I always serve with cranberry sauce.

Personal Notes:
Personal Notes:
This recipe is from my friend Rita Allen. It is delicious!

 

 

 

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