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Purdue Chicken ( or Iowa Chicken) Casserole Recipe

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

Contributor:  
Contributor:  
Marcia Brouwer

Category:
Category:

Ingredients:  
Ingredients:  
2 small chickens or 4 chicken breast
1½ c. Chicken broth saved from cooked chicken
¼ c. Butter
¼ t. salt
¼ c. flour
½ c. Milk
1 can cream of chicken soup
Small bag Pepperidge Farm Stuffing
5 slices bread
1 stick butter
½ chopped onion
1 c. water

Directions:
Directions:
Cook chicken on stove pot with enough water to cover pieces. Save 1½ c. of broth.
Make a white sauce: melt butter, and add salt and flour. Stir. Add milk and broth and stir I until thickened. Add cream of celery soup. Add cooked chicken and put in a 12x13 baking dish.
Make dressing: Put stuffing and bread cubed into a bowl. Sauté chopped onion in the 1 stick butter. Add water and rest of chicken broth ( ½ c. broth)
Pour over chicken mixture in pan.
Cover with foil and bake at 350º for 30 min. Revove foil and bake for 30 more min.

Number Of Servings:
Number Of Servings:
Depends on serving size
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
This recipe was given to me from Marcia Brouwer. We became friends with their family when they came to Wapello and Del was high school principal. Marcia and I shared many great times together, Went to women retreats through church and Marcia sang at Andrew’s dedication at church.

 

 

 

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