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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Mom's Chicken Casserole more shroomy Recipe

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This recipe for Mom's Chicken Casserole more shroomy is from The Murrock Family Cookbook Project, 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 roast chicken - remove bones and skin, cut up or tear chicken into bite sized pieces.
1 lg sour cream
1 can campbell's golden mushroom soup (concentrate)
2-3 8oz pkgs fresh baby bella mushrooms or 2 4oz cans mushrooms or more to taste (may add in reconstituted mushrooms too).
2 T butter
1 pkg Peperidge Farm stuffing made up (with celary and onions and dried cranberries and/or pecans if you desire)
Directions:
Directions:
Sautee mushrooms in butter. Set aside. In a medium bowl, make up stuffing. Set aside. In a large bowl, stir together chicken, soup (do not add water), sour cream, and mushrooms. Salt and pepper to taste. Spread evenly in 13x9 baking dish. Top with stuffing. Bake for a half hour or so at roughly 350 degrees until chicken/soup/sour cream mixture can be seen bubbling up through the stuffing.

Let set to cool just a touch. Serve your happy crowd and enjoy!
Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
20 minutes or so prep plus 1/2 hr baking time
Personal Notes:
Personal Notes:
I like it with extra mushrooms and really enjoy it with the cape cod stuffing mix that has cranberries in it. Adding cranberries to the peperidge farm mix is great too.

 

 

 

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