Chicken And Dressing Casserole
- 4 to 6 large chicken breasts or 1 whole fryer
- 1 bag Pepperidge Farm herb seasoned stuffing (blue bag)
- 1 can cream of celery or cream of mushroom soup
- 1 can cream of chicken soup
- 1 Tbsp. curry powder
- 1 Tbsp. thyme
- 1 Tbsp. sage
- 1 Tbsp. oregano
- Boil chicken
- and
- spices
- fortpproximately
- 45 to 60 minutes. Remove
- chicken
- from broth and cool completely. Save broth.
- Pick chicken
- from bone and cut into pieces and spread pieces in any
- size
- casserole
- dish
- (9 x 13-inch or larger). Take soup directlytrom
- can and mix together and spread over chicken. Pour 3/4 cup of broth over the chicken, then take the stuffing mix and
- sprinklethe
- whole
- bag
- evenly
- over
- the chicken.
- Pour 1
- 1/2 cups broth over the dressing.
- Make sure the dressing is
- saturated.
- Bake
- at
- 350u0b0
- for 20 minutes or until dressing is crispy on top.
chicken breasts, stuffing, cream of celery, cream of chicken soup, curry powder, thyme, sage, oregano
Taken from www.cookbooks.com/Recipe-Details.aspx?id=511415 (may not work)