Home



Chicken Casserole




Chicken Casserole
source Ann Pflug
categories poultry, family cookbook
yield
prep time
total time

INGREDIENTS
  • 3 To 3 ½ Lb Chicken Or 2 Lb Cutlets
  • ¾ Cup Celery, Diced
  • 1 Cup Onion, Diced
  • 2 To 3 cup Pepperidge Farm Stuffing
  • 1 Can Cream Of Chicken Soup
  • 1 Cup Milk
  • 1/3 Cup Margarine
  • ¾ Cup Water
  • 1 Egg, Beaten

    • INSTRUCTIONS
  • 1. Boil chicken until tender or cut up and cook breasts 1 cutlets.
  • 2. Cut up meat and place in 13 x 9 inch pan.
  • 3. Pour soup diluted with milk over chicken. (Add 2 tablespoons of sherry if desired).
  • [Cover with a layer of stuffing made as follows]
  • 4. Saute onion and celery in margarine until tender.
  • 5. Combine stuffing mix with water and the beaten egg.
  • 6. Add stuffing to veggies & mix.
  • 7. Bake at 325 degrees for 1 hour.

    • NOTES
    This recipe may be cooked beforehand if necessary and set aside. This delicious recipe came from Marian Smith, Kim Pflug's mother.

    NUTRITION