chicken and cornbread stuffing casserole
 
3 to 4   chicken breasts, stewed and torn into bite-size pieces
1   bag (8 oz) pepperidge farm cornbread stuffing mix
1 can  cream of chicken soup
1   soup can sour cream
1/3 cup  chopped onion.
  broth from stewing chicken
 
spray a 9 x 13-inch pan with cooking spray. set aside 1 cup stuffing mix. 
put all but 1 cup stuffing mix in pan and moisten thoroughly with broth. 
layer chicken on top. mix soup, sour cream and onion and spoon on top of 
chicken. sprinkle remaining stuffing mix on top. bake at 350 degrees f for 
about 30 minutes or until heated through. serve with cranberry sauce. 
 
 
title: chicken or turkey casserole 
yield: 1 servings 
 
1   cubed chicken or turkey
1 package  string beans, french cut
1 can  cream of mushroom soup
2 Tbsp  butter, melted
2 cup  pepperidge farm stuffing
2-1/2 Tbsp  blanched slivered almonds
1/2 cup  milk
 
use as much sliced or cubed chicken or turkey as desired. partially cook 
frozen green beans. arrange 2/3 cup pepperidge farm seasoned stuffing, 
green 
beans, and almonds in layers in greased, shallow casserole. pour over all 
1-1/2 cup gravy or 1 can condensed cream of mushroom soup blended with 1/2 
milk. moisten 1-1/3 cup stuffing with 1/4 cup hot water and 2 tbsp melted 
butter. 
spread over casserole. bake in hot (400 degree) oven for 30 minutes or 
until hot and bubbly. 
 
mrs. bernard mahon 
 
 
 
 
 
 
(ID: 75997) Mirror: rec.food.recipes: Tue, Sep 14, 2004


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