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Chicken & Stuffing Casserole

Chicken & Stuffing Casserole

chicken & stuffing casserole

chicken & stuffing casserole

My mother-in-law made this with a loaf of day-old bread, torn to small pieces. You can do that, or substitute a bag of Pepperidge Farm stuffing mix or another stuffing mix for convenience.

Don’t be put off by the Miracle Whip. It really adds to the flavor blend and sets it apart from other chicken & stuffing casseroles.

Try it, I think you will like it!

Chicken & Stuffing Casserole

1 pkg. Pepperidge Farm stuffing mix
1/2 stick melted butter or margarine
1 c. chicken broth
1-1/2 c. cooked, cut up chicken (1/2 whole chicken or 2 breasts)
1/4 c. chopped onion
1/4 c. chopped celery
1/4 c. Miracle Whip
1/4 tsp. salt
1 egg
3/4 c. milk
1 can cream of celery or mushroom soup
Optional: 1 cup of cooked chopped broccoli
1-1/2 c. shredded cheddar cheese

Mix stuffing mix, butter, chicken broth, chicken, onion, celery, Miracle Whip and salt. (Add broccoli if desired)

Spread  in a buttered square pan.  Beat the egg and mix with milk. Pour over top of mixture and let stand in refrigerator overnight or at least 6 hours.

Take out and let stand 1 hour at room temperature. Spread on 1 can of cream of celery or mushroom soup.

Bake at 325 degrees for 30 minutes in preheated oven. Remove and sprinkle cheese over top. Return to oven until cheese melts (10 minutes).

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One response to “Chicken & Stuffing Casserole

  1. Pingback: Betty’s Classic King Ranch Chicken Casserole « The Cooking Channel

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