I rarely make casserole anymore (due to high blood pressure and the fact that most casseroles use prepackaged foods with more sodium than I can handle), but this was a favorite when I was growing up and I just needed to share it's simple goodness!
1 chicken cut-up (or whatever kind of chicken you like)
1 pkg pepperidge farm stuffing (small package, can't remember exact ounces)
2 cans cream of mushroom soup
1/2 stick of butter
Place chicken in large pot, cover with water and bring to a boil. Cook until chicken is done, remove from liquid and let cool. Preheat oven to 375 degrees. Melt butter in bottom of 13X9 pan. Pull chicken from bone, removing skin and place chicken pieces in the buttered pan. Combine 2 cans of soup with one can of water then pour over chicken. Mix stuffing with liquid left from cooking chicken. Make a really moist stuffing mixture as it will be baked for awhile and will dry out a bit. Spoon stuffing mixture on top of soup and bake for approximately 30 minutes.
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1 comment:
Paul's family also made a casserole very similar to this one growing up (I think the only thing different was that it had peas in it.) We aren't big casserole people, but we pull this one out every once in a while and really enjoy it!
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