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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

SHAY’S CHICKEN CASSEROLE Recipe

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This recipe for SHAY’S CHICKEN CASSEROLE is from Ma & Pa Marley Family Cookbook, 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:  
4 chicken breasts, baked, skinned and diced. (This can be done a day before & put in the fridge.)
1 cup chopped celery
1 can water chestnuts, sliced (usually found in the Chinese food section of supermarket)
1 can mushrooms
1 cup cream of chicken soup
¾ cup mayo

2 cups Pepperidge Farm herbal stuffing
½ cup melted butter
Directions:
Directions:
Combine the chicken with remaining ingredients, except stuffing and butter. Put in 12 x 9 pan.

Top with stuffing mixed with ½ cup melted butter.

Bake at 350 degrees for 35-40 minutes.
Personal Notes:
Personal Notes:
Often requested for special dinners.
Serve with veggies of your choice, your favorite white wine and a dark chocolate dessert.

 

 

 

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